Asian Satay Chicken Wrap

Asian Satay Chicken Wrap

On two La Banderita 12" Tuscan Garlic Wraps(OLE #2738), add chicken marinated in soy sauce, white wine vinegar and ginger, then grilled tender, then top with satay peanut sauce, red bell pepper strips and shredded red cabbage - and wrap up the smiles.

Ingredients

  • 6 La Banderita 12” Tuscan Garlic Wraps
  • 2 lbs. chicken breast
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup soy Sauce
  • ¼ cup white wine vinegar
  • ¼ tsp. Ginger, fresh, shredded
  • Satay Peanut Sauce
  • 1 Bell Pepper, Red, cut into strips
  • Red Cabbage, shredded

Directions

  • In a mixing bowl, thoroughly mix together soy sauce and next 4 ingredients. Set aside.
  • Trim fat from chicken and place in large sealed bag with the marinade. Allow to marinade for at least 12 hours, tossing occasionally.
  • After chicken has marinated, remove from bag and set aside.
  • Place chicken on preheated grill and cook for at least 7-10 minutes per side, (internal temperature of 165 degrees Fahrenheit), cut into strips.
  • Heat wraps according to package directions.
  • Place chicken strips on each wrap, top with satay peanut sauce, red bell pepper strips and shredded red cabbage.