Ginger Chicken and Peanut Sauce Wrap

From www.missionfoods.com

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

• Marinade

• 8  ounces  Coca-Cola
• 1  tablespoon white vinegar
• 2  tablespoons soy sauce
• 1  tablespoon  chopped fresh ginger
• 1⁄8 teaspoon black pepper

• Peanut Sauce

• 1⁄4 cup crunchy peanut butter
• 1  tablespoon brown sugar
• 1  tablespoon spicy mustard
• 1  tablespoon water
• 2  teaspoons white vinegar
• 2  teaspoons soy sauce

Directions

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.