Ingredients
- 2 tablespoon jif creamy peanut butter
- 1 tablespoon small can crushed pineapple in juice
- 2 teaspoon soy sauce
- 3 tablespoon olive oil
- 1 tablespoon large flour tortilla
- 1 tablespoon chicken breast
- 1/2 cup red pepper strips
- 2 cup large lettuce leaves (such as romaine)
- 2 cup rosemary sprigs
Preparation
Baking Directions:
Mix togetherpeanut 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 sauté 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.
