Thai Chicken Wraps

30 min2 servings

Fresh whole wheat wraps filled with stir-fried or grilled chicken, crisp vegetables, and a spiced peanut sauce.

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prepPrepare all vegetables: julienne carrot, cut cucumber into strips, shred or leave lettuce whole, chop cilantro
1 Tbsp rice wine vinegar	Mix marinade, divide in half, marinate chicken	Sear marinated chicken 1 min, stir & cook 3–4 min	Pour in sauce, simmer 1 min on low heat	Assemble wraps with lettuce, chicken, veg & sauce
60 ml soy sauce
1 tsp pure sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp minced fresh ginger
2 Tbsp brown sugar (optional)
2 boneless, skinless chicken breasts, diced into bite-sized pieces
1 tsp cornstarch	Whisk cornstarch & honey into reserved marinade
2 Tbsp honey	Whisk cornstarch & honey into reserved marinade
peanut or canola oil for frying
130 g peanut butter (chunky or creamy)	Whisk peanut sauce, thin with water to taste
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp crushed red pepper
juice of 2 limes
water as needed for thinning
2 whole wheat tortillas
green leaf or other lettuce, leaves whole or shredded
1 large carrot, cut into thin strips
1/2 cucumber, seeds removed, cut into strips
cilantro leaves
shelled peanuts
bean sprouts (optional)
alfalfa sprouts (optional)

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