THAI CHICKEN WRAPS

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Thai Chicken Wraps image

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

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : Calories 505, Carbohydrate 43 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 560 mg

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