Marinated Chicken Wraps with Peanut Spread

You will need:

• 6 (4-5 ounce) boneless, skinless chicken breasts
• 1/2 cup O'Charley's Balsamic Vinaigrette Salad Dressing
• 2 teaspoons chopped, peeled fresh ginger
• 2 teaspoons chopped fresh cilantro
• 2 cloves garlic, chopped
• 2 fresh jalapeño peppers, stems removed
• 1/2 cup red wine vinegar
• 1/2 cup soy sauce
• 1 heaping cup JFG creamy peanut butter
• 2 teaspoons curry powder, toasted
• 1/4 cup honey
• 1 package puff pastry dough
• 2 teaspoons sesame oil
• 6 large flour tortillas
• 1 small cucumber, peeled and very thinly sliced

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
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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