To save time, start marinating the chicken the night before you plan to serve these delicious wraps. It can marinate up to 24 hours.
|2⁄3 c||sesame oil|
|2⁄3 c||olive oil|
|2 T||lime juice|
|1||ginger (inch fresh, minced)|
|4 clv||garlic (minced)|
|1⁄2 t||black pepper|
|1⁄2 t||crushed red pepper (or more, to taste)|
|1 lb||chicken breasts (boneless, skinless)|
|1 c||brown rice|
|2||bell peppers (thinly sliced)|
|2||scallions (thinly sliced)|
|8||flour tortillas (8-inch)|
|1 c||cilantro (fresh, minced)|
In a medium bowl, whisk together sesame oil, olive oil, tamari, lime juice, and honey. Stir in the minced ginger, minced garlic, salt, pepper, and crushed red pepper. Measure out about half of this marinade and set it aside. Arrange the chicken breasts in a single layer in a shallow bowl or baking dish. Pour marinade over the chicken, cover with plastic wrap, place in the refrigerator, and marinate for at least one hour.
Prepare the rice. Place in a fine mesh strainer and rinse under cool running water until it runs clear. Place two cups of water in a saucepan with a tight-fitting lid and bring to a boil over high heat. Pour in the rice, stir to incorporate, cover, and reduce heat to low. Simmer undisturbed until the water is absorbed, 45-50 minutes. Remove from heat, allow to sit, covered, for 10 minutes to steam.
Preheat oven to 350˚F. Bake the chicken in the oven for 30-40 minutes, until its internal temperature reaches 165˚F. Remove from oven and allow to cool. When cool enough to handle, slice the chicken breasts into strips. Place in a bowl and combine with the bell peppers and scallions. Drizzle with the reserved marinade and toss until well-coated.
Heat the tortillas and fill each with chicken mixture, brown rice and a little cilantro. Fold up, and serve.