Asian Chicken Wrap

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 whole cooked chicken, about 4 cups of shredded meat
• 2 red bell peppers
• 4 cups chopped romaine lettuce or 4 cups slivered cabbage, if you like
• 1/2 cup vegetable oil
• 2 tablespoons red wine vinegar or 2 tablespoons apple cider vinegar
• 2 tablespoons peanut butter
• 1/4 cup soy sauce
• 1/2 teaspoon crushed red pepper flakes or 1 fresh jalapeno pepper, minced
• 1 teaspoon sugar
• 1 tablespoon fresh ginger, minced (or grated)
• 8 flour tortillas (10-inch)

Recipe

• 1 remove and discard the skin from the chicken.
• 2 pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
• 3 put the chicken in a large bowl.
• 4 seed the peppers and cut them into long strips (similar to the chicken shreds).
• 5 put them in the bowl along with lettuce or cabbage.
• 6 in a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
• 7 add soy sauce, red pepper flakes, sugar and ginger.
• 8 stir to blend.
• 9 stir the dressing into the chicken.
• 10 taste and add salt and pepper if you like.
• 11 warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
• 12 warming each should take about 15 to 30 seconds.
• 13 turn the tortilla over and over again until it is warm and pliable.
• 14 stack and repeat until finished.
• 15 divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
• 16 fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
• 17 you can make these hours ahead, wrapping them tightly in plastic wrap.