These wraps are a favorite in my house, especially when we have leftover roasted chicken. I like to serve them with fruit or a raw veggie plate. Teenagers may like them tucked into a lunch but if you do, pack the filling separate from the pita so that the bread doesn't go soggy. You may even pack into a younger child's lunch with the pita cut into wedges on the side-the filling is so good I like to eat it just by itself!
3 boneless skinless chicken breast halves
1/4 cup peanut butter
3 tbsp soy sauce (sodium reduced)
3 tbsp fresh lime juice
2 tsp sugar
1 tsp minced ginger
1 tsp sesame oil
1 clove minced garlic
2 celery ribs, sliced
2 green onions, sliced
1 grated carrot
1/2 cup snow peas
4 pita breads or large flour tortillas
Brush chicken with oil and bake in the oven for about 20 minutes at 400 F until no longer pink inside and juices run clear. Set aside and let cool and then chop into cubes. Immerse the snow peas in boiling water briefly until they turn bright green-about 1 minute; removed and let cool. Cut in 1/2 cross wise.
Meanwhile, in a bowl whisk together then peanut butter, soy sauce, lime juice, lime zest, sugar, ginger root, 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 top and toss until evenly coated. Spoon into lettuce lined pitas or tortillas and roll.
Makes 4 servings
Adapted from Canadian Living
Looking for more Asian inspired chicken recipes? Try this slow cooker orange glazed chicken recipe!