Ginger-Peanut Chicken Salad Wraps

 

 Ingredients:

• 1  teaspoon  olive oil
• 4  (6-ounce) skinned, boned chicken breasts
• 1  cup  chopped peeled cucumber
• 3/4  cup  chopped red bell pepper
• 3 scallions, chopped
• 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 & minced
• 1/4  cup chunky peanut butter
• 2  tablespoons  water
• 3  tablespoons  chopped fresh cilantro
• 8  (8-inch) low-fat whole wheat tortillas
• 2  cups  chopped cabbage

Preparation:

     Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 10-12 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, bell pepper, and scallions in a large bowl; mix together and set aside.
     Place sugar and the next 6 ingredients (sugar through garlic) in your Kitchenaide mixer, and mix until smooth. Add peanut butter and water; again mix 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 1/3 cup shredded cabbage, and roll up.

Notes:  The original recipe is from Cooking Light magazine.  Only a few adaptations were made and just because I know what my people like :).  As a side dish, I served Jasmine rice with lime juice and optional toppings of toasted coconut and fresh cilantro.  We also had a fresh pineapple at home - so we sliced it up and added it in the wrap as well...delicious!