Asian Chicken Wraps with Snow Peas

This recipe serves:  1 2 4

2 teaspoons olive oil
1/2 teaspoon soy sauce
1/4 clove garlic, crushed
1/2 teaspoon minced ginger
1/2 teaspoon Dijon mustard
salt to taste
freshly ground black pepper
1 skinless, boneless chicken breast
2 tablespoons cream cheese, low-fat whipped
1/4 clove garlic, minced
salt, to taste
freshly ground black pepper, to taste
1/2 cup snow peas, trimmed and cut in 1 1/2 inch pieces
1 large flour tortilla
For the asian chicken:
1. Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breast. Refrigerate for at least 30 minutes or overnight.

2. Meanwhile, in a small mixing bowl, combine the cream cheese and garlic. Add salt and pepper to taste.

3. In a large pot, add 2 inches of water, insert a steamer basket and bring to a boil. Steam the snow peas for about 4-5 minutes, or until they turn bright green. Immediately rinse the snow peas with cold water to stop the cooking process, drain and set aside.

3. Preheat the grill.

4. Grill the chicken breast for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes, then chop into small pieces.

For the wrap:
4. Lay the flour tortilla out on a work surface. Spread about 2 tablespoons of the cream cheese mixture out on the tortilla. Place the chopped chicken and snow peas on the tortilla. Tightly roll the tortilla ending with the seam side down.

5. Slice the wrap on the diagonal and serve.

Serving Size: 1 wrap

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