Asian Peanut Chicken Wraps

This is a great way to use up leftover chicken, and makes a nice lunch or light dinner option. If you are packing it in a lunch box, pack the filling separately so that the wrap/pita doesn't get soggy.

3 boneless skinless chicken breast halves
olive oil
1/4 cup peanut butter
3 tbsp soy sauce (sodium reduced)
3 tbsp fresh lime juice
lime zest
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
lettuce leaves

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.

Recipe from March 2009 Canadian Living Magazine