Asian

Ginger-Peanut Salad Wrap takes 20 minutes to prepare.

Ginger-Peanut Salad Wrap takes 10 minutes to cook.

Ginger-Peanut Salad Wrap makes 4 servings.

The ingredients for Ginger-Peanut Salad Wrap are:

# 3 (4-ounce) skinned, boned chicken breast halves
# 1/2 cup chopped seeded peeled cucumber
# 1/3 cup chopped red bell pepper
# 3/4 tablespoon sugar
# 1/2 tablespoon minced peeled fresh ginger
# 1.5 tablespoons fresh lime juice
# 1/2 tablespoon low-sodium soy sauce
# 1/8 teaspoon salt
# 1/8 teaspoon ground red pepper
# 1/2 garlic clove, crushed
# 1/8 cup creamy peanut butter
# 1 tablespoons water
# 1.5 tablespoons chopped fresh cilantro

Here is how you make Ginger-Peanut Salad Wrap:

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 pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; 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 onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.Number of Servings: 4Recipe submitted by SparkPeople user ADMILLER99.

The nutritional information for Ginger-Peanut Salad Wrap is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 162.8

• Total Fat: 5.3 g
• Cholesterol: 51.3 mg
• Sodium: 246.4 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.9 g
• Protein: 22.9 g

Ginger-Peanut Salad Wrap is Asian cuisine.