Thursday, March 24, 2011
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
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 juices 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.