Wednesday, July 6, 2011

Asian Chicken Peanut Wraps

There is something about summer that makes me want sandwiches, salads, and wraps!  This one was great with some wonderful flavors.  To be honest, though, I think I liked this Rachael Ray one better, but this was was a bonus because it was easier to put together!

Asian Chicken Peanut Wraps
From:Recipe Shoebox
2-3 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 
(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
Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juices run clear.  Set aside, allow to cool, and chop into cubes (or shred it).  

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.

No comments:

Post a Comment