Yield: 4 servings

Prep time: 5 minutes

Marinating time: 2 hours, or overnight

Cook time: 6 minutes 

Ingredients:

• 1 lb. chicken breast, cut into thin strips
• 4 flour tortillas

For marinade: 

• 1 tablespoon peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 clove garlic, crushed
• ¾ teaspoon curry powder

For vinaigrette: 

• 2 cloves garlic
• ¾ tablespoon fresh ginger
• 2 green onions
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 4 tablespoons extra-virgin olive oil

Directions:

1. In a small bowl, whisk marinade ingredients together until smooth. Marinate chicken in the mixture and refrigerate for at least two hours or up to two days.
2. In a food processor or with a hand blender, blend all vinaigrette ingredients.
3. When ready to use chicken, remove from marinade and discard marinade.
4. Heat a grill pan over medium-high heat and cook chicken strips for 3 minutes per side or until cooked through.
5. Fill each tortilla with chicken satay and dip into vinaigrette.

Tip: You can stuff some rice into the tortillas or an even more filling meal!