Ginger-Peanut Chicken Salad Wraps

[Toni69]

Ok..time for another recipe idea. I made these for some friends the other day and they loved them..I couldnt have any...and that sucked!

If you want to make this even easier, buy already prepared chicken breast meat or an already cooked rotisserie chicken from your grocer...just figure fat and sodium will be higher..most likely.

1 tsp olive oil
6 (4oz) bonessless, skinless chicken breasts
1 cup peeled and chopped cucumber
3/4 c chopped red bell pepper
1 1/2 tbs sugar or splenda
1 tbs minced ginger (fresh or bottled)
3 tbs fresh lime juice (never use that crap in the green plastic lime or lemon container..just horrible..buy a fresh lime or lemon if a recipe calles for it)
1 tbs low sodium soy sauce
1/4 tsp salt
1/4 tsp ground red pepper (optional)
1 crushed garlic clove
1/4 cup creamy peanut butter
2 tbs water
3 tbs chopped fresh cilantro (optional)
8 (8inch) flour tortillas
4 cups romaine lettuce leaves (torn)

Heat oil in nonstick skillet over med-high heat. Add chicken and cook 5 min per side or until done. Remove chicken from pan, cool and shred into bite-size pieces. Place chicken, cucumber, and bell peppers in a large bowl and set aside.

Place sugar and next 6 ingredients in a blender or food processor and process until smooth. You can use a hand mixer, but it may take a bit longer to get smooth. Add PB and water and process, scraping sides, until smooth. Add PB mix to chicken mix and stir well. Add cilantro and stir well.

Warm tortillas and spoon 1/2 cup chicken mix in each tortilla with 1/2 cup lettuce leaves and roll.

1 wrap = 280 cal (approx), 6g fat, 26g protein, 30g carb
This depends on the tortillas used, if you use regular or reduced fat PB, or if you decide to omit the olive oil when cooking your chicken. So..you can change this a bit to reduce the fat even more.

[Freakshow]

mmmm..sounds real good Toni. Thanks

[Toni69]

I made this the other night for dinner..its fantastic and so easy. Leftovers are great cold!

SATE

1-2lbs skinless boneless chicken breast, cut into strips
2 1/2 tbs low sodium soy sauce
2 tsp bottled ground or minced ginger
1 tsp grated lime
1/4 tsp ground red pepper or red pepper flakes
2 garlic cloves, minced

SAUCE

1 tbs light brown sugar
1 1/2 tbs low sodium soy sauce
1 tbs fresh lime juice
2 tbs natty pb
1/4 tsp crushed red pepper
1 garlic clove, minced

Pam

Prepare sate and let chicken marinate in it for at least 10 min.

For sauce, combine 1 tbs sugar and next 5 ingredients in a bowl. Stir until sugar dissolves and set aside.

Spray grill or nonstick grill pan over stovetop with pam generously and heat over med-high heat. Remove chicken from marinade and cook on grill until done..only takes a few minutes being you sliced the chicken into strips...maybe 4-5min per side?
Depends on how high you have the heat..shouldnt be all the way high.

Serve with dipping sauce. I like to stuff romaine lettuce leaves with the chicken, top with the sauce and serve with some rice and steamed chinese veggies. You can also add this to chinese noodles or just rice..get creative!

1lb chicken will make about 4 servings with 1tbs sauce for each serving:
approx 205cal, 4.5g fat, 30g prot, 11g carbs.

[Riesjs]

Toni, your recipes are incredible

[Toni69]

Why Thank you!

I love to cook and bake...its my other passion.

[SDR]

Wow....thanks so much for the satay recipes !

Absolutely love that stuff, once had around 20 skewers off them at a chinese buffet..

[Toni69]

This is a lower fat version..so it may taste a bit different than restaurant quality. You can always get creative with it. Its really very good...I dont add the red pepper for myself..but if you like it a bit spicy..than add the red pepper. If you want it even hotter..add chopped habanero to it. I also use low sodium soy sauce...regular soy sauce will be a bit more flavorful.

[BigBlueBear]

Toni + off season = yummy recipe goodness!

[Toni69]

My son loves these!!

Marinade:
1tsp fennel seeds (you can buy already ground if you want, just use a bit less if you do)
1 tsp coriander seeds (same as above)
4 tbs extra virgin olive oil
juice of one lemon
3 cloves garlic, minced'

Chicken:
12 drumsticks (prefer fresh)
1 tbs dijon mustard
1 tbs runny honey

pam

Either use a coffee grinder (that has not been used for coffee..I have a separate one for grinding whole spices)..or use a mortar and pestle to grind them down..or you can buy the spices already ground, as I mentioed before.

in a large bowl, combine marinade ingredients, add drums, coat, chill for one hour or overnight.

Take drums out of fridge and wait 20min before roating or grilling them. Meat should never be cold when you roast or grill it.

Lay drums out on a roasting pan coated with pam, season with salt and pepper. Blend honey and mustard together in a separate bowl.

Heat oven to 375 and roast for 25min. Then turn over and brush glaze over drums. Roast another 15 or 20min or until done.

taste great hot or cold.

[Toni69]

This is by far one of my favorite asian dishes to eat...

2 large cucumbers
1 cup low sodium soy sauce
1/2 cup lowfat coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 minced garlic cloves
1 tsp sesame oil
1/2-1 tsp red pepper flakes
1/2 tsp salt
1 (16oz) package soba noodles or angel hair pasta, cooked...dont make your pasta mushy please.
1 cup shredded carrots or sliced carrots (you can buy a fresh bag of it)
1/4 cup bean sprouts (optional)
6 green onions or scallions, minced

peel cucumbers and cut in half lengthwise..you can remove seeds if you want to. Then cut the halves in half.

Whsik together soy sauce and next 7 ingredients in large bowl. Add cucumber, pasta, carrot, sprouts and onions and toss to coat. Cover and chill 6-8hrs if desired but i prefer this dish cold.

Now you can add grilled chicken to this, shred it up and throw it in..thats really nice and you can also toast some raw peanuts in a dry pan (cause that releases all the oil and flavor from the peanut when they get warm and toasty) and throw some in the pasta for more texture and flavor.