Friday, January 1, 2010

Ginger-Peanut Chicken-Salad Wraps

The hubby has been doing a diet where he ate practically nothing, so I have not been cooking. Now that the hardest part of the diet is over (and he lost 35 pounds) I have returned to cooking, with "light" meals. This is from the cooking light website, and surprisingly good. Plus, they were SO easy! I love that. I was lazy today, but would typically serve with a side of fruit to make a more well rounded meal. And, shockingly I didn't make any alterations to this besides adding some chopped green onions, because if you know me you know I love onions....

Ginger-Peanut Chicken-Salad Wraps

1 teaspoon olive oil (I used sesame oil for a little more flavor)
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

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.

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