Recipe by basia1
Well, I just found this recipe while trying to decide what to cook tonight, and I as soon as I did, I knew this was it. From Cooking Light.
Top Review by LonghornMama
Absolutely wonderful! Quick and easy to make. Fresh, flavorful and doesn't taste like it's good for you (but it is). Not overly saucy, but the spicy peanut flavor is definitely there. Used leftover shredded chicken, bottled refrigertaed ginger, and multigrain tortillas. I love those Cooking Light recipes! Thanks for sharing!
- 1 teaspoon olive oil
- 6 (4 ounce) boneless skinless 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 clove garlic, crushed
- 1⁄4 cup creamy peanut butter
- 2 tablespoons water
- 3 tablespoons chopped fresh cilantro
- 8 8 inch 8-inch fat-free flour tortillas
- 4 cups chopped romaine lettuce
Directions See How It's Made
- 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.