Chicken Satay Salad Wraps
1 rotisserie chicken, skin removed, meat pulled
1 large cucumber, peeled and chopped
1 cup shredded carrots
1 large red bell pepper, chopped
1 large yellow pepper, chopped
1 tbsp sugar + 1 tsp sugar substitute
1 tbsp minced, peeled, fresh ginger, or 1 tsp dried
3 tbsp fresh lime juice
1 tbsp low-sodium soy sauce
1 tbsp red pepper flakes
1 garlic clove, minced
3 tbsp creamy peanut butter
2-3 tbsp water
1/3 cup chopped fresh cilantro or parsley
8 (8") fat-free whole-wheat flour tortillas 8 large lettuce leaves
Shred the chicken into bite-sized pieces. Place the chicken, cucumber,
carrots, and bell peppers in a large bowl.
Make the dressing by adding the sugar, ginger, lime juice, soy sauce, red
pepper flakes, and garlic in a blender until smooth. Add the peanut butter
and water; process until smooth. Add the peanut dressing to the chicken,
stir in the cilantro, and mix well.
To assemble, place a large lettuce leaf on each warm tortilla and fill with
the chicken mixture. Roll it up and enjoy.