Peanut Ginger Chicken Wraps



Look at this refreshing summer dinner. I will get to it in a second.


First things first:


Think of all those recipes that call for cooked chicken- casseroles, enchiladas, chicken salad, chicken sandwich etc.


Here’s a basic crock pot chicken recipe that easily cooks 4 chicken breasts. It’s not bland but also not predetermined in flavor. It can last a week for two people.


It’s a great jump start for  any weeknight meal or work day lunch- just portion with rice and veggies and there’s lunches for the whole week.




check it out and let me know what you think:

  1. place 4 frozen chicken breasts in crock pot with one 12 fl oz beer and 2-3 teaspoons of lemon pepper.
  2. cook on low for 8-9 hours.
  3. remove and shred chicken, discarding the majority of the liquid. cool and store in air tight containers in fridge for 1 week or freezer for 1 month.
  4. alternatively, use 1 cup of white wine and other dried seasonings to alter flavor slightly.



and now back to our regularly scheduled program


It’s summer. It’s hot and the days are long. You have cooked chicken in the fridge, a bag of baby spinach and some tortillas. What do you do?


How about make a quick peanut butter/ginger/lime dressing for the chicken, then wrap it up with the tortilla and spinach? Let’s do it!


With the chicken already cooked, there’s no additional heat applied to the meal. A cool kitchen, healthy ingredients, and refreshing flavors come together for a light summer meal.




two soap box comments about the recipe:

  • seeded cucumber: now, you don’t have to do this but then the end result will be more moist than you might like. Removing the seeds from the cucumber keeps the crisp flavor of the veggie without watering down the the lime juice and soy sauce in the dressing.
  • fresh minced ginger/crushed garlic: I know there are easier ways. but look at a jar of crushed garlic- how long has that been crushed? what is that liquid?
    • crush fresh garlic with a crusher tool- your food will thank you.
      • I used to use jars/frozen because I hate Garlic Hands. There’s no denying that the flavors of my food improved dramatically with fresh garlic. (scrub hands with warm water, soap and veggie scrubber to avoid the dreaded Garlic Hands)
    • fresh ginger is also leaps and bounds above any tube of goo claiming to be ginger. use the edge of a small spoon to peel the outer skin of a thumb sized section then mince the fibrous golden goodness with a chef’s knife.


The recipe looks lengthy but when you have the ingredients, it’s a snap to put this dish together. enjoy!


Peanut Ginger Chicken Wraps
adapted from cooking light annual recipes 2001 cookbook
  • 2 cups cooked shredded chicken
  • 1 cucumber, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 tablespoons fresh cilantro, chopped
  • flour tortillas
  • baby spinach, fresh and rinsed
  • dressing:
  • 1½ tablespoons sugar
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 tablespoons fresh lime juice (1-2 limes)
  • 1 tablespoon low-sodium soy sauce
  • dash of crushed red pepper
  • dash of salt and pepper
  • 1 garlic clove, crushed
  • ¼ cup creamy peanut butter
  • 2 tablespoons water
  1. combine chicken, cucumber and bell pepper in large bowl
  2. add dressing ingredients except peanut butter and water to blender, blend well then scrape sides.
  3. add peanut butter and water to blender and blend again and scrape again.
  4. add dressing to chicken bowl and mix well
  5. add cilantro to bowl and give a quick toss.
  6. serve on tortillas with spinach






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