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Chicken Thai Wrap


4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 seedless cucumber, halved lengthwise and sliced
3 teaspoons chopped fresh cilantro
4 (8-inch) whole-wheat tortillas
4 tablespoons Thai-style satay peanut sauce (such as Ka-Me)


Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper.
Add chicken to the pan, and reduce heat to medium.
Cook 6 minutes on each side (depending on thickness of meat) or until cooked through.
Remove from pan, let sit for 5 minutes, and slice diagonally into pieces.
Combine the cucumber slices and chopped cilantro in a bowl.
Assemble the wraps just before you are ready to serve.
Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side.
Spread 1 tablespoon satay sauce on each tortilla.
Top each with chicken slices and 1/4 of the cucumber mixture.
Fold in sides of tortillas, and serve immediately

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