Friday, September 18, 2009

Asian Chicken Wraps

¾ cup chunky peanut butter, low fat
½ cup warm chicken stock, no salt added
3 tbsp fresh lemon juice
3 tbsp light soy sauce
2 tsp chopped garlic
2 tsp sesame oil
1 tsp ground ginger
½ tsp hot pepper sauce 4 cups shredded cooked chicken
1 medium size sweet red pepper, cored, seeded and thinly sliced
1 seedless cucumber, peeled and thinly sliced
2 large scallions, trimmed and thinly sliced
6 burrito size flour tortillas

In a medium size bowl, whisk together peanut butter, water, lemon juice, soy sauce, garlic, sesame oil, ground ginger and hot pepper sauce. Set aside. In a large bowl, mix together chicken, red pepper, cucumber and scallions. Mix in 1 ½ cups of the peanut sauce. Reserve any remaining sauce. Heat the tortillas. Place about 1 cup of the chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.