Sesame-Ginger Chicken Wraps with Peanut Sauce |
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Prep Time: 23 Minutes Cook Time: 10 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Soak the cucumbers in vinegar while you prep the rest of the wraps to add a pickled punch to each bite. Ingredients:
2 cups thinly sliced cucumber (about 1 large) |
1/2 cup rice wine vinegar |
2 (6-ounce) skinless boneless chicken breast halves, cut in half horizontally |
2 teaspoons canola oil |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 1/2 tablespoons sesame seeds |
cooking spray |
2 cups shredded napa (chinese) cabbage |
4 (1.9-ounce) multigrain sandwich wraps (such as flatout) peanut sauce |
4 peanut sauce |
peanut sauce |
Directions:
1. Combine cucumber slices and vinegar in a medium bowl; let stand, stirring often.
2. While cucumber stands, brush chicken with oil; sprinkle evenly with ginger, salt, and sesame seeds, pressing to adhere. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove from heat; keep warm.
3. Place 1/2 cup cabbage and 1/2 cup cucumber slices on each wrap. Cut chicken into strips, and toss with Peanut Sauce. Arrange chicken over cucumber. Roll up; secure with wooden picks, if necessary.
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