Ingredients (to serve 4):
for the salad dressing:Preparation (about 30 minutes):
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon soy-sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed (optional, may be substituted with 1/4 to 1/2 chopped onion)
1/4 creamy peanut butter
for the wraps:
1 cup chopped peeled and seeded cucumber
1 cup chopped red bell pepper
1 teaspoon olive oil
4 skinned, boned chicken breast halves, cut into bite-size pieces
3 tablespoons chopped fresh cilantro
4 cups chopped romaine lettuce
8 flour tortillas
Tip: If you heat up the tortillas slightly (e.g. in a microwave oven or in the skillet you used for cooking the chicken - wipe clean first), they won't crack or tear when you wrap them around the filling.
1. Place the ingredients for the salad dressing in a blender and process carefully until smooth; set aside.
2. Place cucumber and bell pepper in a medium bowl.
3. Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Transfer chicken to the salad bowl, add dressing and cilantro and toss gently, but thoroughly.
4. Spoon an eighth of the still-warm salad onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Done! Pour yourself a glass of Mexican beer or Asian plum wine and ... enjoy!