Thai Chicken Crunch Wraps

liveGfree

1 Tbsp canola oil

2 chicken breasts, cut into strips or 8oz grilled chicken strips

4 cloves garlic, minced

½ tsp salt

¼ tsp pepper

2 carrots, shredded or roughly chopped

¾ cup finely shredded cabbage

3 green onions, thinly sliced

¼ cup cilantro, chopped

1/3 cup sweet chile sauce

2 Tbsp peanut sauce

1 ½ cups spinach leaves

½ cup peanuts

3 spinach wraps

Heat oil in a large skillet over medium heat. Add chicken, garlic, salt, pepper, and cook. Stir occasionally, until chicken is cooked through.

Add carrots, cabbage, and green onions. 

Such greenery!

Cook a few more minutes until vegetables are tender, but still have crunch.

In a small bowl combine chili sauce and peanut sauce. Stir until smooth, toss with chicken mixture. Spoon in to spinach wraps.

Top with spinach leaves, peanuts and cilantro. 

At your discretion. The amounts recommended by the recipe are a little much.

Roll tightly and secure with a toothpick.

This pairs very nicely with whatever sweet produce you might have laying around.

My Rating: 4/5 "So much happiness going on here. The peanut sauce mitigates the spiciness of the chili sauce and makes everything smooth and easy to eat. The variety of textures is quite appealing. The toothpick idea didn't work for me because the wrap just ripped around the toothpick and the whole thing fell open. But the overall effect? Really really nice."