You will need:
Combine chicken and Balsamic Vinaigrette, cover with plastic wrap and refrigerate at least 4 hours. Grill chicken until cooked through. Meanwhile, combine ginger, cilantro, garlic, peppers, vinegar and soy sauce in a food processor. Process to chop. Add peanut butter, curry, honey and sesame oil and process until smooth. Set aside.
Slice chicken breasts and distribute among 6 tortillas. Top each with equal amounts of peanut mixture and cucumber slices. Wrap and serve immediately.
Yield: 6 servings
Pair with Chardonnay from Stonehaus Winery
Serve for a casual lunch with Pringle's potato chips and ice cold Stoneclear bottled water. For dessert, serve White Lily chocolate chunk brownies.
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