Ginger-Peanut Thai Chicken Salad Wraps
This another GREAT recipe I found, and tried today. This one is for Brock, since he only likes to eat cold foods during the last weeks of spring. 
Hopefully the heat from the spice isn't too much.....The ginger, soy sauce, and red pepper make this dish full of complex, layered flavors.
I might try it again with a little more cucumber and maybe 1.5 times the sauce. This would also be good with a little sesame oil or toasted sesame seeds mixed in, maybe a spinach tortilla would be good or maybe serve it in lettuce wrap to save the carbs. Rice sticks mixed in sound good too...Next time I'm just going to wisk together the sauce, no need to dirty up the blender - just makes for more cleaning....Here's the link and recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=di splayRecipe&recipe_id=222780#
Ginger-Peanut Chicken-Salad Wraps
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.
1 teaspoon olive oil
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.
Hopefully the heat from the spice isn't too much.....The ginger, soy sauce, and red pepper make this dish full of complex, layered flavors.
I might try it again with a little more cucumber and maybe 1.5 times the sauce. This would also be good with a little sesame oil or toasted sesame seeds mixed in, maybe a spinach tortilla would be good or maybe serve it in lettuce wrap to save the carbs. Rice sticks mixed in sound good too...Next time I'm just going to wisk together the sauce, no need to dirty up the blender - just makes for more cleaning....Here's the link and recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=di splayRecipe&recipe_id=222780#
Ginger-Peanut Chicken-Salad Wraps
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.
1 teaspoon olive oil
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. Yield: 8 servings (serving size: 1 wrap) CALORIES 280 (19% from fat); FAT 5.9g (sat 1.1g,mono 2.7g,poly 1.6g); IRON 2.5mg; CHOLESTEROL 49mg; CALCIUM 29mg; CARBOHYDRATE 30.5g; SODIUM 572mg; PROTEIN 25.8g; FIBER 2.4g Cooking Light, JUNE 2000
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