Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 cup In-shell American pistachios
2/3 cup Rice wine vinegar
1/2 cup Sweet rice wine (mirin)
3 tablespoons Sugar
2 tablespoons Finely chopped fresh ginger root
1 small Red Chile pepper, seeded and minced
1/2 pound Boneless, skinless chicken breast
6 (8-inch) Flour tortillas
1/4 pound Young spinach leaves
2 small Red and/or yellow bell pepper cut into narrow strips
1/2 pound Cooked, shelled baby shrimp
Shell pistachios (to get 1/2 cup) and chop. For sauce, combine vinegar, rice wine, sugar, ginger and Chile pepper in saucepan. Bring to boil then simmer about 10 minutes. Mix in 2 tablespoons of pistachios. Sauté chicken in oiled skillet for about 10 minutes, turning once, or until cooked through. Cut into narrow strips. Stack tortillas in plastic bag and place in microwave oven for 30 seconds to steam and get pliable. Spread out tortillas on counter. Distribute spinach, bell peppers, shrimp, chicken strips and remaining pistachios onto tortillas. Tightly roll tortilla around ingredients. Wrap each roll in foil or transparent wrap until ready to serve. Serve with sauce.