Thai Chicken Wraps

 

1

cup Oriental dressing

1/4

cup creamy peanut butter

1/8

teaspoon ground red pepper (cayenne)

1

pound boneless, skinless chicken breasts, cut into 1/2-inch strips

1/2

teaspoon finely chopped gingerroot

3

cups coleslaw mix (8 ounces)

1

medium red bell pepper, cut into thin strips

2

tablespoons chopped peanuts

1/4

cup chopped fresh cilantro

6

flour tortillas (8 to 10 inches in diameter)

• 1 Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
• 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 Add reserved 1/4 cup dressing mixture, the coleslaw mix, 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.