Crispy Thai Chicken Wraps

Heat your grill, pan or skillet to medium-high heat.

In a shallow bowl combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce. Put the chicken onto the hot skillet and grill for 5-7 minutes on each side. Remove it from the skillet and allow to cool, then cut into thin strips.

Heat 1 tablespoon of sesame oil in a medium skillet then add the carrots, red peppers and 1 tablespoon soy sauce. Stir fry for 5-10 minutes or until just slightly soft. You just want to cook the veggies a little. When done remove from heat and set aside.

In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic. Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving. Add the chicken to the remaining sauce and toss to combine. Set aside.

Working with two tortillas at a time heat them in the microwave for 30 seconds. Add a good amount of the chicken and sauce to the top of one tortilla. Top with some veggies and then tuck in the sides of the tortilla and roll tightly. Set it on a plate and repeat with remaining ingredients.

Heat a skillet over medium high heat with a little oil or a spray of baking spray. Add a few of the assembled wraps. Lightly crisp each wrap, turning to get all sides.

Serve warm with the extra sauce.