Ginger-Peanut Chicken Salad Wraps

[Karenf]

I made the Ginger-Peanut Chicken Salad Wraps from the June 2000 Cooking Light and it was very good. 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.

[BarbaraL]

I really liked this recipe, as did DH. Daughter didn't, but there's plenty she doesn't like. Thanks for reminding me about it!

[kwormann]

that sounds good...would it be possible to post it???

TIA
kim

[Terrytx]

* Exported from MasterCook *

Ginger-Peanut Chicken-Salad Wraps*

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Sandwiches, Burgers, Wraps


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
6 (4 ounce) skinned and boned chicken breast halves
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 (8-inch) fat-free flour tortilla
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. Annd 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.

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

Source:
"Cooking Light-6/00"

[kwormann]

thanks terry http://www.cookinglight.com/bbs/smile.gif

kim

[Linda in MO]

Does this recipe really call for 2 3/4 t. ground red pepper?! Isn't that cayenne pepper? That seems like a lot! I have cayenne pepper from Penzey's and it's pretty hot. How hot is this dish?
Thanks!

[Grace]

No, the recipe says 1/4 tsp. ground red pepper (that's a pretty big difference!). This recipe is not hot at all. It is sweet and peanut buttery and gingery and WONDERFUL! This is definitely in my top 10 all time favorite CL recipes! We make this OFTEN! Enjoy.

[SQ]

Originally posted by Linda in MO:
Does this recipe really call for 2 3/4 t. ground red pepper?!

That was a good catch, Linda. I checked CL 6/00 and it calls for only 1/4t. cayenne.

I made these the other night and brought them to a baseball game. I wrapped them so we could peel back the plastic wrap and still eat it in the wrapper b/c they were a little messy. They were yummy. Thanks for the reminder, Karenf.

[Linda in MO]

Thanks Grace and SQ! I did a search and found the recipe posted twice and they both called for 2 3/4 t. ground red pepper! http://www.cookinglight.com/bbs/eek.gif I went to the store today and they were out of ginger root! This type of thing happens often around here! http://www.cookinglight.com/bbs/rolleyes.gif And the red peppers were 88 cents, too (which is a good price around here).

[Linda in MO]

This never came to the top of the board (even after I hit refresh), so I thought I would reply to it again to see if it would go to the top.

[Terrytx]

I think 2 3/4 teaspoons sounds too much too. Sorry if that is a typo.

[Anne]

I just tried this recipe with halibut and it was great! I substituted zuchs for the cukes and green onions for the red bell pepper because that was what I had on hand. I think halibut would work great in the recipe as written instead of the chicken.

[buddie]

I love this recipe. the one i have does call for 2 3/4 teaspoons ground red pepper, the magazine recipe says 1/4 tsp, and i really liked it. but then again we LOVE spice.

the only thing i would do different is double the sauce so there is some for dipping. It is SO GOOD!

[CrystalB]

I have had these flagged to try for the last two years,and I finally made them last night. These were so good, I wish I had tried them earlier. I made the chicken the night before, so these came together really fast. Even my picky DB loved them (he sometimes has issues with peanut sauce). They are a perfect weeknight meal and I can't wait to repeat them. I will probably try them with a whole wheat pita instead of a tortilla next time (my own preference). Now I have to get around to trying the Spicy Ranch Wraps from the same issue!

[Linda in MO]

Thanks for bringing this back up to the top, Crystal! I still haven't tried these yet! Now the Spicy Ranch Chicken Wraps I've made twice though. Yum! I recommend using cilantro in place of the parsley.

[lovemybeetle]

These are great. I even made them for a picnic last year. I wrapped them, rolled them in parchment and twisted the ends like a big Christmas cracker. They traveled very well and we had the best food at the party!:D

[SQ]

As I was reading through this thread, I thought, "These sound great; I should make them." And then I got to where I'd posted and said how much my family enjoyed them! lol I now even remember having them at a PawSoxs baseball game!

There's another reason why I mark all recipes after preparing them w/comments for future reference. Perhaps my comments are also reminders that I've prepared the recipe before!! :rolleyes: