Thai Chicken Wraps

OPTION 1

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

PEANUT SAUCE

To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

OPTION 1 ASSEMBLY

Lay a whole wheat tortilla on a cutting board. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves. Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts. Roll up the tortilla tightly, then slice in half and serve!

OPTION 2

Instead of cutting the chicken into pieces, pound it pretty flat between two pieces of plastic wrap or in a ziploc bag. Season with salt and pepper, the grill or saute it until it’s totally done. Slice into thin strips.

OPTION 2 ASSEMBLY

Assemble as with Option 1. Just add a little extra peanut sauce for flavor!

Note: You can save even more steps and grab some storebought peanut sauce from the Asian Foods aisle!