Adapted from Cooking Light.
If you love the taste of Peanut Butter then you must try this dish! It has a very nice peanut butter flavor that incorporates the flavors of Thai Cooking in a superb way.
I added extra chili pepper flakes to give it a spicy touch. In this recipe it is done as a wrap with a tortilla. To cut out some carbs, I just used lettuce and it was perfect this way and I will make it this way when I repeat this recipe soon. 🙂
- 1 teaspoon olive oil
- 6 (4-ounce) skinned, boned 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
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.