1 lb boneless chicken breast
1/2 teaspoon ground paprika
2 garlic cloves, minced or 1 teaspoon garlic powder
1 1/2 teaspoons fresh ginger, grated or 1/2 teaspoon ground ginger
1 pinch cayenne (optional)
1 bell pepper, any color, seeded and sliced in strips
1 onion, thinly sliced
1 tomato, seeded and diced
4 flat bread
Cilantro Cream Sauce
1/2 cup sour cream
1/8 cup finely chopped cilantro
1 green onion, chopped
2 teaspoons lime juice
1 Mix sauce ingredients together and refrigerate.
2 In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.
3 Pound chicken breasts a little to flatten and create a more uniform thickness.
4 Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.
5 Grill whole chicken breast over medium heat until juices run clear and then slice into strips.
6 ~OR~ slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.
7 Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.
8 To serve:.
9 Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato.
10 Top with additional cream sauce, more salt, pepper or spices IF DESIRED. A squirt of fresh lime is also very tasty and refreshing. Customize it to your liking.
11 Fold in half like a taco or roll up like a burrito or a wrap.