Saturday, April 2, 2011

Thai chicken wraps

4 skinless boneless chicken breasts (I sliced mine for quicker easier cooking, you can use tenders too.)
Teriyaki sauce (recipe follows)
Vegetable oil
Creamy peanut butter
Whole Wheat tortillas
Canned pineapple cut into small chunks
baby spinach
sliced green onion (optional)

Place the chicken in the marinade for at least 30 minutes, I like to do a couple hours.  Discard the marinade and cook the chicken in hot oil in a skillet on medium high heat until done, about 4-6 minutes on each side.
Cut up the chicken into bite size pieces.

Spread a little peanut butter on each tortilla, top with chicken, pineapple, spinach and onions if desired.  Roll up and enjoy!

Teriyaki sauce:
2 tsp fresh ginger (or 1 of dried ginger)
1/3 cup soy sauce
1 tbs sesame oil
3 tbs honey
1 garlic clove crushed
1 scallion sliced

Mix well.

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