Thursday, April 9, 2009

Sesame and Ginger Chicken Wraps

I found the original recipe for this wrap in the April 2008 Better Homes and Gardens magazine. It's easy and fast and works well for lunch. Leftovers can be eaten cold just fine, although I preferred it warm. My revised version is below.

Sesame and Ginger Chicken Wraps

1 breast skinless, boneless chicken, cut in bite-size pieces
Kraft Light Asian Toasted Sesame reduced fat dressing (or your choice bottled light Asian-style dressing with sesame and ginger)
1 cup julienned carrots
1/8 teaspoon crushed red pepper (or to taste)
1 head butterhead lettuce, leaves separated
1/4 cup peanuts, chopped if desired
Lime wedges
Mandarin oranges (optional)

Sprinkle chicken with salt and pepper. Lightly coat a large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.

Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with peanuts and mandarin oranges. Add more dressing to taste and serve with lime wedges. Eat wrap-style and enjoy :)

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