Thai Peanut Chicken Salad Wraps

“Try using sautéed chicken breast meat, it's so much tastier than poached, (Sauteed Chicken Breasts for Salads came with this recipe), from Cook's Country magazine, June/July 2007. We didn't use the cilantro because I hate the stuff.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine all ingredients except chicken and tortillas.
  2. Add chicken and toss until coated.
  3. Season with salt and pepper.
  4. Serve wrapped in tortillas, or cover and refrigerate for up to two days.

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