THAI PEANUT CHICKEN SALAD WRAPS

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

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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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