Friday, April 1, 2011

Asian Peanut Chicken Wrap

Asian Peanut Chicken Wraps From the Recipe Shoebox.

The ingredients:


3 boneless, skinless chicken breasts

olive oil (for brushing)

2 celery ribs, chopped

2 green onions, sliced

1 grated carrot

1/2 cup snow peas

4 pita breads or large flour tortillas

lettuce leaves

SAUCE: (if using shredded chicken, I recommend making a 1-1/2 batch of the sauce)

1/4 cup peanut butter

3 Tbs. soy sauce

3 Tbs. fresh lime juice

zest of one lime

2 tsp. sugar

1 tsp. minced fresh ginger

1 tsp. sesame oil

1 clove garlic, minced

Directions: Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juiced run clear. Set aside, allow to cool, and chop into cubes. (NOTE: I used leftover shredded chicken instead)

In a sauce pan, immerse the snow peas in boiling water for 30-60 seconds. Immediately drain the boiling water and immerse the snow peas in a bowl filled with icy cold water. Allow to sit for 2 minutes in the cold water, then drain and set aside.

Meanwhile, in a bowl whisk together the peanut butter, soy sauce, lime juice, lime zest, sugar, ginger, sesame oil, and garlic until smooth.

In a large bowl, toss the cooled chicken and snow peas, celery, green onions, and carrot. Pour peanut butter dressing over the chicken/veggie mixture and toss until evenly coated. Spoon into lettuce lined pitas or tortillas and roll. Makes 4 servings. Enjoy!

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