Thai Chicken Wraps with Peanut Sauce

 

Occasionally my mother pushes food on me - her leftovers specifically. She says "Alex could take item X for lunch." Problem is that I also often have my own leftovers that Alex could take for lunch (or that I could too for that matter). Today I succumbed to her and took her leftover ice storm chicken (otherwise known as Thai chicken - I will post the recipe one of these days), but I decided to make it into a new meal - chicken wraps with peanut sauce. When I told Alex that we would be having chicken wraps, he didn't seem too excited, but he actually swore (not a common occurrence) when he bit into his wrap because he liked it so much. In addition, this was so easy to make, as well as light and refreshing! I'll be definitely be making these again. (Also great for lunch).



Ingredients:
4 tortilla wraps
2 chicken breasts, cooked and cut into small cubes or shredded (I used leftover Thai chicken breasts, but most things would work)
2 avocado, peeled & sliced
1 mango, peeled & sliced
1/2 cup grated carrot
2 Tbsp chopped fresh mint
Peanut Sauce: 1/2" minced fresh ginger root, 2 Tbsp peanut butter, 1 Tbsp soy sauce, 3 Tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sriracha and a dash sugar (these are estimates with amounts - I usually throw everything together and adjust to taste)

Directions:
1) Mix all ingredients for peanut sauce in mini food processor (it doesn't have to be mini, but I prefer mini because cleaning is easier)

2) Spread peanut sauce on tortilla, followed but chicken, mango, avocado, carrot and mint. Repeat on each tortilla.

3) Fold up tortilla as follows: 

Enjoy!!