 Peanut butter mixed with pineapple juice and soy sauce is spread along the sides of this tortilla as a sweet and tangy condiment. Photo courtesy The J.M Smucker Company.
March 2010
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2010 Peanut Butter Sandwich Recipe Winners
These Award-Winning Peanut Butter Sandwich Recipes Are A Hit With Both Kids & Adults
Recipe 1: Chickenchita Wrap
CAPSULE REPORT: Last fall, The J.M. Smucker Company, maker of Jif peanut butter, held its eighth-annual “Most Creative Peanut Butter Sandwich” contest for kids, with college scholarship awards as prizes. Five finalists won a trip to New York City for a final judging. Even though the creators of these sandwiches are all under the age of 13, adults will enjoy them, too. They make a wonderful adult-child cooking activity. This is the first of five recipes. Click on the black links below to see the other recipes, including the grand-prize winner: PB & Fruity Says “Let Us Rap” (and that’s a mouthful!). For information on the current year’s contest, visit Jif.com.
Chickenchita Wrap
Ten-year-old Stephanie Hosko from Plymouth, Michigan, used Asian influences in her peanut butter sandwich. She created a Chickenchita Wrap, full of chicken, lettuce and red pepper with a dressing of peanut butter, pineapple juice and soy sauce. Also take a look at the P-Nutty Chicken Wrap, a runner-up in 2008. It also combines peanut butter and chicken in a wrap sandwich, and is even easier to make.
Ingredients
- 2 tablespoons creamy peanut butter
- 1 small can crushed pineapple in juice
- 2 teaspoons of soy sauce
- 3 tablespoons olive oil
- 1 large flour tortilla*
- 1 chicken breast
- ½ cup red pepper strips
- 2 large lettuce leaves (such as romaine)
- 2 rosemary sprigs
- Parsley or chives for garnish (optional)
- Salt and pepper
*Consider adding extra flavor with a flavored tortilla. See our favorites, Tumaro’s Gourmet Tortillas.
Preparation
- Mix together peanut butter, 2 tablespoons of the pineapple juice and 2 teaspoons soy sauce. Set aside.
- Rub the chicken breast with 1 tablespoon of the olive oil, and season with the rosemary, salt and pepper.
- Heat another tablespoon of the olive oil in a large frying pan, and grill the chicken until cooked through, then set aside.
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Add the red pepper strips and sauté until soft.
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Spread the peanut butter mixture onto the tortilla, leaving about a half inch border.
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Cut the chicken into small, bite-sized pieces. Layer the diced chicken, red pepper strips, 2 tablespoons crushed pineapple and the 2 lettuce leaves on top of the tortilla.
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Roll the tortilla up envelope-style, and tuck in the sides. Heat the last tablespoon of olive oil on a grill pan over medium heat. Slowly grill the tortilla, turning once, until crisp.
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Garnish with a dollop of peanut butter, and a sprig of parsley or a few chives.
Next Recipe: More Rockin’ Moroccan Peanutty Pitas
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