Ingredients
3chicken breasts,boneless, skinless
1tbsplite soy sauce
1tbspvegetable oil
1tbspgrill seasoning
8ozcream cheese,room temperature
½tspground ginger
1cuplettuce
1red bell pepper,julienned
6spinach flour tortilla wraps,(12-inch wraps)
½cuppeanut butter
3tbsplite soy sauce
1tbsprice wine vinegar
1tspsriracha sauce
1tspsesame oil
Preparation
Slice the chicken in ½-inch deep scores into the chicken breasts.
In a large bowl add the chicken, 1 tablespoon of soy sauce and vegetable oil, then toss.
Heat a skillet over high heat and cook the chicken for 4 to 6 minutes on each side, or until cooked through. Slice the chicken into strips.
In a medium bowl, stir the peanut butter, soy sauce, rice wine vinegar, Sriracha and sesame oil together.
Mix the cream cheese and ground ginger into a small bowl together.
Spread the tortillas with cream cheese, then add the lettuce, red bell pepper, chicken and 2 tablespoons of peanut sauce. Roll the tortilla tightly like a burrito.
Serve with additional peanut sauce, and enjoy!
