Ingredients:
- 4 boneless skinless chicken breasts
- 1 cup Newman´s Own® Sesame Ginger Dressing, divided
- Wasabi Cucumber Salsa:
- 1/4 - 1/2 tsp. wasabi powder or to taste
- 1/2 cup thawed and blanched edamame
- 1 1/2 cups unpeeled diced English cucumbers
- 1/4 cup diced sweet onions such as Vidalia or Maui
- 1/4 cup diced red bell peppers
- 1/4 cup chopped cilantro
- 4 large flour tortillas, heated, kept warm
- sour cream
- chopped cilantro
Directions:
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Combine chicken and 2/3 cup dressing in large plastic bag. Refrigerate at least one hour, turning several times.
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Meanwhile, blanch edamame in small container of boiling water for 1 minute; rinse in ice water and then drain well. Combine edamame, cucumbers, onions, peppers and cilantro in bowl.
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Using small bowl, whisk together the reserved 1/3 cup dressing and wasabi powder and pour over salsa ingredients. Adjust seasonings to taste. Cover and chill at least 1 hour so flavors can blend.
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Drain marinade from chicken and place marinade in small pan; heat until boiling about 2 minutes and use for basting chicken.
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Place chicken on oiled grill rack and grill over medium heat for about 10-12 minutes or until juices run clear, basting with marinade. When done, place on chopping board, let rest and then slice chicken diagonally into strips.
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Divide chicken among tortillas. Using slotted spoon, divide salsa over chicken and dollop each with sour cream. Sprinkle each with cilantro and roll up to encase filling.