Chicken Satay Wrap
2 boneless, skinless chicken breasts, cut into 1 to 2 inch pieces
1 large red bell pepper, cut into 1 inch strips
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup cilantro
3 tablespoons smooth peanut butter
2 tablespoons lime juice
2 tablespoons soy sauce
3 tablespoon sesame oil
flatbread or large tortilla (I like to use flat-out brand)
Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Add the chicken breast pieces and cook until browned on both sides (5 to 10 minutes). Add peppers, garlic, ginger, and red pepper flakes to the skillet. Cook, stirring often, for 6 or 7 minutes or until peppers are softened and chicken is cooked through.
Meanwhile, in a small bowl, whisk together cilantro, peanut butter, lime juice, soy sauce, and remaining 1 tablespoon sesame oil. Stir most of the mixture into the chicken and peppers. Reserve a small amount to spread on the flatbreads. Fill a flatbread with a about a cup of the chicken/pepper mixture and wrap tightly. Slice the wrap in half and serve with a lime and some cilantro as garnish.