1 1/2 cups cucumber, halved, seeded, cut crosswise
1 1/2 cups red bell pepper strips
4 ounces bean sprouts
2 cups firmly packed spinach leaves
1 cup fresh pineapple strips
pepper to taste
Marinade: In small bowl combine the ginger, coconut milk, garlic. Asian
chili sauce, sesame oil, green onions, salt and pepper. Mix well, put chicken
breasts in plastic bag, pour marinade over chicken. Close bag and refrigerate
Remove chicken from bag, discard marinade. Place chicken on preheated grill
and grill for 4-5 minutes per side or until no longer pink in the center. (Or
broil chicken 4-5 minutes per side or until done) Set aside to cool. Slice into
strips; set aside.
Wraps: Warm tortillas in microwave at HIGH power 10-15 seconds or wrap in
foil and heat in 350 degree F oven for 3-5 minutes. When tortilla is warm spread
1/4 cup of the sauce evenly over a tortilla. Layer 1/4 of each of the following
over sauce: chicken strips, cucumber, red pepper, bean sprouts, spinach, and
pineapple in the center of the tortilla. Fold the right and left edges of the
tortilla over the filling, toward the center. Fold the bottom edge (edge closest
to you) of the tortilla toward the center and gently roll until the tortilla
is completely wrapped around the filling. Repeat for the remaining 3 tortillas.
Slice each wrap in half.
Serve immediately or cover and refrigerate up to four hours before serving.
* Peanut sauce purchased in grocery store may be substituted for Bamboo Peanut