Asian Chicken Wrap


1 whole cooked chicken, about 4 cups of shredded meat ( about 4 chicken breasts) (in a hurry? get a roasted bird from the supermarket)

2 red bell peppers

4 cups chopped romaine lettuce ( or slivered cabbage if you like)

cup vegetable oil

2 tablespoons vinegar, such as red wine or apple cider (we used rice wine vinegar)

2 Tbsp peanut butter (skippy recommended)

cup soy sauce

tsp crushed red pepper flakes or 1 fresh jalapeno pepper, minced

1 tsp sugar

1 Tbsp minced or grated fresh ginger

8 ten inch tortillas


Shred chicken. Put chicken in large bowl. Seed the peppers and cut them into long thin strips. Put in the bowl along with lettuce or cabbage.

In a small bowl combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly. Add soy sauce, red pepper flakes, sugar and ginger. Stir to blend. Stir the dressing into the chicken. Taste and add salt and pepper if you like.

Warm the tortillas. Divide filling among tortillas, about 1 cup each, placing filling in a wide strip a little below the center of the tortilla. Fold each edge over the sides of the filling and then fold up the bottom and roll to enclose the filling entirely. You can make these wraps hours ahead, wrapping them tightly in plastic wrap.


Fast Lane -- Courier Journal April 2001