Ginger peanut chicken wrap request

[cookingmonkey]

Sorry I don't remember what issue it was in, sometime last summer (July maybe). Anyway, I lent it out and was wondering if someone with MasterCook could print it out for me. I would really appreciate it. I looked on the recipe search, but as with so many other recipes I have tried to find, came up empty. Thanks in advance.

[valchemist]

Here it is...I also pasted in a few notes/reviews from the bb.


* Exported from MasterCook *

Ginger-Peanut Chicken-Salad Wraps

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
24 ozs skinned and boned chicken breast halves -- *see Note
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon micned peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
2 3/4 teaspoons ground red pepper
1 clove garlic -- crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 fat-free flour tortilla -- (8-inch)
4 cups chopped romaine lettuce

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 the pan; cool. Shred the chicken into bite size pieces. Place chicken, cucumber and bell pepper in a large bowl and 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 into each tortilla; top each serving with 1/2 cup lettuce and roll up.

Cuisine:
"Asian"
Source:
"Cooking Light, June 2000"

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Per Serving (excluding unknown items): 222 Calories; 6g Fat (23.7% calories from fat); 24g Protein; 18g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES :
1 wrap: 280 cal, 5.9g fat, 25.8g pro, 30.5g carb, 49mg chol, 572mg sod.

notes from bb:
- It is a very light meal and simple to prepare - a good summer recipe. It was a little on the bland side so next time I would add more ginger and soy sauce. I did add sliced green onions and extra cilantro but it needed a more.
- I made this last week and even my eight year old son liked it! I decreased the amount of ground red pepper because I know he doesn't like spicy things. I also cut the chicken into bite size pieces before cooking it so that it would cook faster. It was still good and I think it would be even better with the full amount of pepper. The recipe was quick to make and best of all it does not need to be served hot so it makes a great meal for summer.
- I also agree that this is a keeper. Made it a second time and used the chicken as a stuffing in pita shells for lunch.
- I thought these were quite good as well. The only suggestion I would make is to shred the chicken instead of cutting it.