From the kitchen of: Eileen Schnepff.
- 1 tsp. olive oil
- 6 chicken breasts
- 1 cup chopped and seeded cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 Tbsp. sugar
- 1 Tbsp. minced fresh ginger
- 3 Tbsp. fresh lime juice
- 1 Tbsp. soy sauce
- 1/4 tsp. sale
- 1/4 tsp ground red pepper
- 1 clove garlic crushed
- 1/2 cup peanut butter
- 2 Tbsp. water
- 8 tortillas
- 4 cups lettuce
1. Heat oil in large skillet over medium/high heat. Add chicken and
cook 5 minutes on each side until done. Remove chicken and cool.
Shred into bite-sized pieces. Place chicken, cucumber, bell pepper in
a large bowl - set aside.
2. Place sugar and next six 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 and stir well. Warm tortillas. Place lettuce on
warmed tortilla, spoon chicken salad on top and roll.
Yield: 8 servings (1 wrap = 1 serving)
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