4 (6-ounce) skinless, boneless chicken breast halves 4 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 seedless cucumber, halved lengthwise and sliced 3 teaspoons chopped fresh cilantro 4 (8-inch) whole-wheat tortillas 4 tablespoons Thai-style satay peanut sauce, click here
Directions for the wraps:
Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper. Add chicken to the pan, and reduce heat to medium. Cook 6 minutes on each side (depending on thickness of meat) or until cooked through. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces. Combine the cucumber slices and chopped cilantro in a bowl. Assemble the wraps just before you are ready to serve. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side. Spread 1 tablespoon satay sauce on each tortilla. Top each with chicken slices and 1/4 of the cucumber mixture. Fold in sides of tortillas, and serve immediately.
Yield: Makes 4 servings (serving size: 1 wrap)