Thai Chicken Wraps

Thai Chicken Wraps

Try Thai tonight. You can wrap up a tasty chicken dinner in less than 30 minutes.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Buy chicken that's already cut up for stir-fry. Look for it in the meat department of your grocery store.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 505
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 5g,),
  • Cholesterol 45mg;
  • Sodium 560mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 4g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Vegetable;
    • 3 Lean Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.