Ginger Peanut Chicken Salad Wraps

By michaelmeiner

Ingredients

• 1 teaspoon olive oil
• 6 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 soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 clove garlic -- crushed
• 1/4 cup creamy peanut butter
• 3 Tablespoons water
• 3 Tablespoons chopped fresh cilantro
• 8 8 inch flour tortilla
• 4 cups chopped romaine lettuce

Details

Servings 8

Preparation

Step 1

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

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