Peanut Chicken Salad Wraps
• 1 teaspoon olive oil
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 (per wrap): 221 Calories; 6g Fat (23.8% calories from fat); 1g Saturated Fat; 24g Protein; 18g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol; 385mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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