Ginger-Peanut Chicken-Salad Wraps

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 -(sub splenda or Agave nectar)
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 (all natural)
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) Whole Wheat 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)
NUTRITION PER SERVING
CALORIES 280(19% from fat); FAT 5.9g (sat 1.1g,mono 2.7g,poly 1.6g); PROTEIN 25.8g; CHOLESTEROL 49mg; CALCIUM 29mg; SODIUM 572mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 30.5gCooking Light, JUNE 2000