Peanut Asian Chicken Wraps
Serve with iced tea.

Servings: 8

• 1 teaspoon olive oil
• 6 - 4 ounces boneless skinless chicken breast halves
• 1 cup cucumber, chopped, seeded and peeled
• 3/4 cup chopped red bell pepper
• 1 1/2 tablespoons sugar
• 1 teaspoon 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 natural peanut butter
• 2 tablespoons water
• 3 tablespoons chopped fresh cilantro
• 8 (8 inch) flour tortillas (we used Mission Carb Balance Whole Wheat)
• 4 cups chopped romaine lettuce

Heat oil in a large, nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until done. Remove from pan; cool. Shred
chicken into bite-size pieces. Place chicken, cucumber and bell pepper in a large bowl.

Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut
butter and chicken mixtures; stir. Add cilantro; toss.

Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.

Per Serving: 254 Calories; 8g Fat (28.2% calories from fat); 2g Saturated Fat; 25g Protein; 19g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 451mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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