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.

Yield: 8 servings (serving size: 1 wrap)

Ingredients

• 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
• 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
• 2  tablespoons  water
• 3  tablespoons  chopped fresh cilantro
• 8  (8-inch) fat-free flour tortillas
• 4  cups  chopped romaine lettuce

Preparation

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.

Nutritional Information

Calories:

280 (19% from fat)

Fat:

5.9g (sat 1.1g,mono 2.7g,poly 1.6g)

Protein:

25.8g

Carbohydrate:

30.5g

Fiber:

2.4g

Cholesterol:

49mg

Iron:

2.5mg

Sodium:

572mg

Calcium:

29mg