THAI PEANUT CHICKEN SALAD WRAPS

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Thai Peanut Chicken Salad Wraps image

Try using sautéed chicken breast meat, it's so much tastier than poached, (Recipe #226050 came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise
1/4 cup fresh cilantro, chopped
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons fresh ginger, grated fine
1 red bell pepper, seeded and sliced thin
1 -2 jalapeno chile, seeded and minced
5 cups cooked chicken breasts, shredded
6 flour tortillas
salt and pepper, to taste

Steps:

  • In a large bowl, combine all ingredients except chicken and tortillas.
  • Add chicken and toss until coated.
  • Season with salt and pepper.
  • Serve wrapped in tortillas, or cover and refrigerate for up to two days.

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