Peanut Chicken Salad Wraps
So simple but so delicious

Servings: 8

• 1 teaspoon olive oil
• 1 1/2 pounds 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 reduced sodium soy sauce
• 1/4 teaspoon kosher 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 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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