ASIAN CHICKEN WRAPS

By bjnelson55

Family Circle August 2009 magazine

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup warm water
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 clove garlic, finely chopped
• 1 scallion, chopped
• 1/2 rotisserie chicken, shredded, about 2-1/2 cups from a 3-pound chicken
• 4 large rectangular wraps or large tortillas
• 1/2 sweet red pepper, cored, seeds removed and thinly sliced
• 1 cup mung bean sprouts

Details

Servings 4

Preparation

Step 1

In large bowl, whisk together the peanut butter, warm water, soy sauce and vinegar until smooth. Stir in the garlic and scallion. Add chicken and stir until coated.

Place one wrap or tortilla on a flat work surface. Scatter 1/4 of each of chicken, red pepper, cucumber, and bean sprouts over the top.

Tightly roll up from one narrow end. Cut in half on the bias. Repeat the remaining ingredients to make 4 wraps.