Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 pound chicken breast (boneless, skinless)
  • 4 whole wheat wraps
  • 1 cup red and green cabbage (shredded)
  • 1 cup carrots (shredded)
  • 1 green bell pepper (sliced)
  • 1/4 cup spring onions (chopped)
  • 3 tablespoons cilantro (chopped)
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fenugreek
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup creamy peanut butter
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon ginger (minced)
  • 1 garlic clove (minced)
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 2 tablespoons water
  • 1 teaspoon lime juice

Instruction

  • Combine the thai spice mix ingredients together in a bowl.
  • In a separate bowl, combine Thai Peanut Sauce ingredients.
  • Cover chicken in oil, lime juice, and douse with the Thai spice seasoning.
  • Allow the chicken to marinate while you heat a pan over medium-high heat.
  • Once hot, add chicken to the pan and cook for about 10 minutes, or until browned and cooked through.
  • Remove from heat and let sit.
  • Meanwhile, stack veggies on each wrap.
  • Slice the chicken and place in the wrap.
  • Drizzle with peanut sauce, top with cilantro, wrap up, and enjoy!