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)
Ingredients
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
Preparation
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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