Tuesday, June 7, 2011
YUMMY to your TUMMY
I just love summer recipes that are light and refreshing, don't you?! This past Sunday my sweet friend made these fabulous wraps for our church potluck. Let's just say that I wish I had taken two. They were THAT good. You can substitute a store-bought recipe as needed.
Asian Chicken Salad Wraps
1-2 teaspoons olive oil
6 (4 oz.) skinless, boned chicken breast halves (or you can use roasted chicken)
1 cup cucumber, chopped, seeded and peeled... I don't worry about the seeds
1 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 teaspoon minced, peeled fresh ginger- if your store does not offer fresh ginger, then try 1 1/2 tsp. dried ginger
3 tablespoons fresh lime juice
1 tablespoon soy sauce- low sodium is better for you
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
Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook for 5 minutes on each side or until done. Remove from pan; cool. Shred chicken into bite-size pieces. Otherwise, pull and shred roasted chicken. 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. Serve and enjoy!
You can also make a similar dressing and pour it over Japanese soba noodles and add fresh red pepper and cucumbers. I think it would also be good with peanuts or cashews in the recipe! Are you hungry now?
This recipe was altered but is similar to a recipe by ALL YOU magazine!