These are SO Good! When I made them, I could have eaten all of them, but I made myself stop after two! I love the flavor of the sauce, it really complements the zucchini and chicken. When I saw this recipe that used peanut butter, I was excited to substitute peanut powder in it. (I substituted a few other things, too.) I really like using peanut powder because it tastes just like real peanut butter when used in cooking, and it doesn’t have the fat calories that you get from real peanut butter.
2 large skinless and boneless chicken breasts, cooked and diced
6 medium to small zucchini, diced
1 onion, diced
1 bell pepper, diced
6 jalapeños, seeded if desired, and diced
12 burrito sized flour tortillas
2 inch piece of fresh ginger, chopped as finely as possible
2 cloves garlic, finely chopped
4 T peanut powder
2 T soy sauce
1 T sugar
1 T Worcestershire sauce
1 T sesame oil
1/4 t crushed red chilies (optional)
Mix together throughly in a bowl.
Saute chilies, bell pepper, and onion in a large frying pan or wok coated with non-stick spray until hot. Add zucchini and stir to mix, cooking for a minute or two. Add chicken and sauce, stir to mix, and cook until heated through. The vegetables should remain tender-crisp. Zap a tortilla in the microwave for 15 seconds, spoon 3 or 4 spoonfuls of chicken mixture on, roll up, and eat! Yummers!