I was really excited to try a few new recipes with the homemade flour tortillas I shared with you yesterday. In the summer months, I’m all about make-ahead, super fast dinners that allow me to spend time out side of the kitchen. This was a refreshing wrap that married some of my favorite flavors. It is no secret that I love my peanut butter, so I was very happy to see a recipe that incorporated both peanut sauce and ginger. Like most chicken salads, it was the perfect meal for a hot summer day. On another note, some of the ingredients used came straight from our garden. That’s right, we started a garden! Some day I will take pictures to share, but it has been fun watching everything start from a seed and grow. I have loved going out each day and picking fresh lettuce and tomatoes for our dinners!
Ginger Peanut Chicken Salad Wrap
1 teaspoon olive oil
6 (4 oz) boneless, skinless chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon ginger, peeled and minced
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 clove garlic, minced
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons fresh cilantro, chopped
8 (8 inch) flour tortillas
4 cups lettuce, chopped
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 and cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar, ginger, lime juice, salt, soy sauce, red pepper, and garlic in a blender, 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.
Source adapted from: www.myrecipes.com