Asian Peanut Chicken Wraps

From the Recipe Shoebox. 

The ingredients:
3 boneless, skinless chicken breasts
olive oil (for brushing)
2 celery ribs, chopped
2 green onions, sliced
1 grated carrot
1/2 cup snow peas
4 pita breads or large flour tortillas
lettuce leaves

SAUCE: (if using shredded chicken, I recommend making a 1-1/2 batch of the sauce)
1/4 cup peanut butter
3 Tbs. soy sauce
3 Tbs. fresh lime juice
zest of one lime
2 tsp. sugar
1 tsp. minced fresh ginger
1 tsp. sesame oil
1 clove garlic, minced

Directions:  Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juiced run clear.  Set aside, allow to cool, and chop into cubes.  (NOTE:  I used leftover shredded chicken instead)

In a sauce pan,  immerse the snow peas in  boiling water for 30-60 seconds.  Immediately drain the boiling water and immerse the snow peas in a bowl filled with icy cold water.  Allow to sit for 2 minutes in the cold water, then drain and set aside. 

Meanwhile, in a bowl whisk together the peanut butter, soy sauce, lime juice, lime zest, sugar, ginger, sesame oil, and garlic until smooth. 

In a large bowl, toss the cooled chicken and snow peas,  celery, green onions, and carrot.  Pour peanut butter dressing over the chicken/veggie mixture and toss until evenly coated.  Spoon into lettuce lined pitas or tortillas and roll.  Makes 4 servings.  Enjoy!