Ginger-Peanut Chicken-Salad Wraps

By sheilaolim

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

Ingredients

• 1 teaspoon olive oil
• 6 (4 oz.) skinless, boned chicken breast halves
• 1 cup cucumber, chopped, seeded and peeled
• 3/4 cup chopped red bell pepper
• 1 1/2 tablespoons sugar
• 1 teaspoon 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

Step 1

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

Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut butter and chicken mixtures; stir. Add cilantro; toss.

Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.