Monday, May 28, 2012

Ginger-Peanut Chicken-Salad Wraps

This was good.  It had a good bite, with a slight sweet flavor. D wished it had some crunch, like to add peanuts.  Later, he said celery would add the crunch as well.

We had with a beer. Would have again.

Ginger-Peanut Chicken-Salad Wraps 

You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

Yield: 8 servings (serving size: 1 wrap)

1 teaspoon olive oil
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information 
Calories: 280; Calories from fat: 19%; Fat: 5.9g; Saturated fat: 1.1g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.6g; Protein: 25.8g; Carbohydrate: 30.5g; Fiber: 2.4g; Cholesterol: 49mg; Iron: 2.5mg; Sodium: 572mg; Calcium: 29mg

Cooking Light JUNE 2000

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