Ingredients
1
cup Oriental dressing
1/4
cup creamy peanut butter
1/8
teaspoon ground red pepper (cayenne)
1
pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1/2
teaspoon finely chopped gingerroot
3
cups coleslaw mix (8 ounces)
1
medium red bell pepper, cut into thin strips
2
tablespoons chopped peanuts
1/4
cup chopped fresh cilantro
6
flour tortillas (8 to 10 inches in diameter)
Preparation
Mix dressing, peanut butter and red pepper until smooth. Set aside half of mixture to serve with wraps.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
Add reserved 1/4 cup dressing mixture, the coleslaw mix, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.
