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Chickenchita




Source of Recipe


Today Show


Recipe Introduction


Instead of wrapping up the tortilla and sauteing, you could use the lettuce as a wrap.


List of Ingredients




2 tablespoons creamy peanut butter
� 1 small can crushed pineapple in juice
� 2 teaspoons of soy sauce
� 3 tablespoons olive oil
� 1 large flour tortilla
� 1 chicken breast
� 1/2 cup red pepper strips
� 2 large lettuce leaves (such as romaine)
� 2 rosemary sprigs
� Parsley or chives for garnish (optional)
� Salt and pepper




Recipe



Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside. Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper. Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.

Next, add the red pepper strips and saut� until soft. Spread the peanut butter mixture onto the tortilla, leaving about a half inch border. Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.

Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan, over medium heat. Slowly grill the tortilla, turning once, until crisp. Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.