Ingredients:
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 peppers, minced
1 teaspoon sugar
1 tablespoon fresh ginger, minced ( or grated)
8 flour tortillas ( 10-inch)
Directions:
Remove and discard the skin from the chicken.
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).
Put the chicken in a large bowl.
Seed the peppers and cut them into long strips (similar to the chicken shreds).
Put them 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 directly over a gas flame or in a dry skillet on an electric burner.
Warming each should take about 15 to 30 seconds.
Turn the tortilla over and over again until it is warm and pliable.
Stack and repeat until finished.
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, then fold up the bottom and roll to enclose the filling entirely.
You can make these hours ahead, wrapping them tightly in plastic wrap.
Servings: 8
Time preparation: 20 min.
Time total: 20 min.