Peanut Chicken Salad Wraps



  1. In a large bowl, whisk together sugar, ginger, lime juice, soy sauce, salt, ground red pepper, garlic. Add peanut butter and water and whisk until smooth. Add cilantro, cucumber and bell pepper; set aside.
  2. Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sprinkle chicken with red pepper flakes and saute until browned. Add chicken to the peanut butter mixture and stir well.
  3. 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.

Yields: 8 servings (280 Calories)

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