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Asian Chicken Wraps
Ingredients
8 (10-inch) flour tortillas
4 cups shredded cooked chicken
4 cups shredded lettuce, cabbage or coleslaw mix
1 red bell pepper, cut into thin strips
1 cucumber, peeled and chopped
½ cup vegetable oil
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons peanut butter
1 garlic clove, pressed
1 tablespoon grated fresh gingerroot
1 teaspoon sugar
½ teaspoon red pepper flakes
Details
Makes: 8
Method
Heat each tortilla in a nonstick skillet for 1 minute or until softened or wrap in foil and warm in a 350 degrees oven for 10 minutes. Combine the chicken, lettuce, bell pepper and cucumber in a bowl and mix well. Whisk together the oil, soy sauce, lime juice, peanut butter, garlic, gingerroot, sugar and red pepper flakes in a bowl until blended. Add the peanut butter mixture to the chicken mixture and toss to coat.
Spoon about 1 cup of the chicken mixture onto each tortilla. Roll to enclose the filling, tucking in the ends. Serve immediately or chill, wrapped in plastic wrap, for up to 6 hours.
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