Ginger Chicken And Peanut Sauce Wrap

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 small mission soft low-carb flour tortillas (taco-size)
• 3 boneless skinless chicken breasts
• 1/2 head romaine lettuce
• 1 bunch fresh cilantro
• 4 ounces rice noodles (1/2 8 oz pkg)
• 2 tablespoons sesame oil
• 8 ounces coca-cola
• 1 tablespoon vinegar
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh ginger
• 1/8 teaspoon black pepper
• 1/4 cup crunchy peanut butter
• 1 tablespoon brown sugar
• 1 tablespoon spicy mustard
• 1 tablespoon water
• 2 teaspoons vinegar
• 2 teaspoons soy sauce

Recipe

• 1 combine ingredients for marinade and mix thoroughly.
• 2 puncture entire chicken breast with a fork, place chicken and marinade into a covered bowl and place in the refrigerator for at least two hours (over night if desired). cut chicken into one inch cubes.
• 3 prepare rice noodles according to package, drain and set aside to cool.
• 4 wash and drain romaine lettuce and cut into 2 inch pieces. wash and drain cilantro and separate into single stalks.
• 5 combine ingredients for peanut sauce and mix thoroughly with a wire whisk.
• 6 preheat sesame oil in a wok or non stick skillet on high heat until almost smoking. stir fry chicken for 2-3 minutes until chicken is brown and thoroughly cooked.
• 7 heat tortillas in microwave on high for 30 seconds or until warm. heat between two plates or in a tortilla warmer for best results. do not overheat.
• 8 spread 1 tablespoon of sauce down the center of each tortilla. fill tortilla with 2 tablespoons of chicken, 2 tablespoons of lettuce, one stalk of cilantro and 1/4 cup of rice noodles.
• 9 wraps can be made in advance and chilled if desired.