This is the best wrap I have ever eaten. Ok, so at least the best homemade wrap I have ever eaten and comes pretty close to the Thai Chicken Wrap at World Wraps in Seattle. I will definitely be making these often. It is from the Best of Cooking Light Cookbook. I have just two suggestions when making the wraps though: 1. Don't use as much chicken as it calls for. That is just way too much. Or if you do, add more of everything else. 2. Use flavored tortillas. I'm sure plain ones would be fine but I used Jalapeno & Cilantro tortillas and it was way good.
Ingredients
- 1 teaspoon olive oil
- 6 (4-ounce) chicken breast halves
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 3 tablespoons chopped fresh cilantro
- 8 (8-inch) fat-free flour tortillas
- 4 cups chopped romaine lettuce
- 1 teaspoon olive oil
- 6 (4-ounce) chicken breast halves
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 3 tablespoons chopped fresh cilantro
- 8 (8-inch) fat-free flour tortillas
- 4 cups chopped romaine lettuce
Preparation
1. 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 or cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
1. 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 or cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
2. 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.
Yield: 8 servings (serving size: 1 wrap)
Nutritional Information
Calories: 280 (19% from fat)
Fat: 5.9g (sat 1.1g,mono 2.7g,poly 1.6g)
Protein: 25.8g
Carbohydrate: 30.5g
Fiber: 2.4g
Cholesterol: 49mg
Iron: 2.5mg
Sodium: 572mg
Calcium: 29mg
Calories: 280 (19% from fat)
Fat: 5.9g (sat 1.1g,mono 2.7g,poly 1.6g)
Protein: 25.8g
Carbohydrate: 30.5g
Fiber: 2.4g
Cholesterol: 49mg
Iron: 2.5mg
Sodium: 572mg
Calcium: 29mg
1 comment:
I'll have to give this a try as I love world wrap thai chicken...wraps.
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