Ginger-Peanut Chicken Salad Wraps

I made these for Daniel’s lunches a long time ago and he loved them. Hope you enjoy them just as much.

Tip: whenever I cook chicken breasts, I place a sheet of plastic wrap over them and pound them to an even flatness using a meat mallet. They cook much faster and evenly this way.

Yield: 8 wraps

1 1/2 tsp. olive oil, divided

1/3 cup Vidalia sweet onion, chopped

6 (4 0z.) skinned, boned chicken breast halves

1 cup chopped seeded peeled cucumber

3/4 cup chopped red bell pepper

1 1/2 tbsp. granulated sugar

1 tbsp. minced peeled fresh ginger

3 tbsp. fresh lime juice

1 tbsp. low-sodium soy sauce

1/4 tsp. salt

1/4 tsp. ground red pepper

1 garlic clove, crushed

1/4 cup creamy peanut butter

2 tbsp. water

3 tbsp. green onion, chopped

8 (8 inch) La Tortilla Smart & Delicious wraps or tortillas

4 cups chopped spinach

  1. Heat 1/2 tsp. oil in a large nonstick skillet over medium heat. Add onion & cook until translucent, about 3 minutes. Remove onion from pan and place in a large bowl. Add 1 tsp. oil to pan and heat over medium-high heat. Lightly sprinkle chicken with salt and pepper; add to pan and cook 5-8 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken into bite-size pieces. Combine chicken, cucumber and bell pepper with onions; set aside.
  2. Place sugar and next (6) ingredients 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 green onion 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 spinach and roll up.

CALORIES 280;  FAT 5.9 (sat 1.1);  CHOL 49mg;  SODIUM 572mg;  CARB 30.5g;  FIBER 2.4g;  PROTEIN 26g

from Cooking Light Annual Recipes 2001

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