Ginger-Peanut Chicken-Salad Wrapsyou

READY IN: 35mins
Recipe by Peggy loves Dessert

Cooking Light, JUNE 2000

Top Review by Sydney Mike

The breasts I used were between 7 & 8 ounces each, so I used just 3, then cut the rest of the ingredients in half & had enough filling for 4 great wraps! Very much enjoyed the combination of ginger, PB & chicken in these & fully intend to make these again! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Ingredients Nutrition


  1. **I recommend doubling the sauce recipe! yum!**
  2. 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.
  3. -------------------------------------------------------------------------------- Preparation
  4. 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.
  5. 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.

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