Thai Chicken Wraps 


Crunchy veggies and chicken are wrapped in a tortilla with a delicious peanut sauce for the perfect anytime meal. 

Chicken:
1 tbsp. canola oil 
1 bag of chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) You can also just use real chicken
1 tbsp. tamari or soy sauce 
1 tbsp. grill seasoning 

Heat the oil in a grill pan or sauté pan over high heat. Add the “chicken” strips, soy sauce, and grill seasoning. 
Cook for 3 minutes, making sure both sides of the “chicken” are seared. Set aside and let cool. 

Filling: 
1 tsp. agave nectar or rice syrup 
2 tbsp. rice wine vinegar
Salt, to taste 
1/2 cucumber, peeled and cut into 1/4-inch pieces 
2 cups fresh bean sprouts 
1 cup shredded carrots
3 scallions, thinly sliced 
7 basil leaves, chopped 

In a medium bowl, combine the agave nectar, vinegar, and salt and mix well. Toss with the cucumber, sprouts, 
carrots, scallions, basil, and salt, then mix in the cooled “chicken” strips. 

Thai Peanut Sauce:
2 tbsp. gingerroot 
4 tbsp. soy sauce
4 tbsp. olive oil
4 tbsp. creamy peanut butter
1/4 cup lemon juice 
3/4 tbsp. chopped garlic
1 tbsp. agave nectar 
1/8 tsp. crushed red pepper

Peel and grate the gingerroot.  Combine all the ingredients in a food processor until smooth. 

Assemble:
4 flour tortillas 

In a hot skillet, heat the tortillas for 15 seconds on each side. Pile on the chicken mixture and drizzle with 
the Thai peanut sauce, then roll up like a burrito. 

Makes 4 servings