4 boneless skinless chicken breasts
1 cup Newman's Own® Lighten-Up! Low-Fat Sesame Ginger Dressing, divided
Wasabi Cucumber Salsa:
1/4 - 1/2 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 pepper
1/4 cup chopped cilantro
4 large flour tortillas, heated, kept warm
sour cream
chopped cilantro
- Combine chicken and 2/3 cup dressing in large plastic bag. Refrigerate at least one hour, turning several times.
- 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.
- 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.
- Drain marinade from chicken and place marinade in small pan; heat until boiling about 2 minutes and use for basting chicken.
- 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.
- 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.
