Easy Thai Chicken Wraps

Name: Easy Thai Chicken Wraps
Ingredients: 1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame); 1/4 cup creamy peanut butter; 1/8 teaspoon ground red pepper (cayenne); 1 lb boneless skinless chicken breast, cut into 1/2 inch strips; 1/2 teaspoon gingerroot, finely chopped; 3 cups coleslaw mix (8 ounces); 1 medium red bell pepper, cut into thin strips; 2 tablespoons peanuts, chopped; 1/4 cup fresh cilantro, chopped; 6 flour tortillas (8-10 inches in diameter)

10 ingredients

3 steps

Ingredients

1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame)
1/4 cup creamy peanut butter
1/8 teaspoon ground red pepper (cayenne)
1 lb boneless skinless chicken breast, cut into 1/2 inch strips
1/2 teaspoon gingerroot, finely chopped
3 cups coleslaw mix (8 ounces)
1 medium red bell pepper, cut into thin strips
2 tablespoons peanuts, chopped
1/4 cup fresh cilantro, chopped
6 flour tortillas (8-10 inches in diameter)

Directions

1

1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
2

2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
3

3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

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