Thai Chicken Salad Wrap

I've been looking for some new lunch ideas and this is an easy and tasty wrap. Hey, by the way, do I get a prize for posting the 100th post on our blog?? hee, hee.

Thai Chicken Salad Wrap

Ingredients

• 1 cup shredded chicken breast

• 1 cup thinly sliced cabbage*

• 2 green onions, cut into slivers

• 1 small carrot, shredded*

• 2 tbsp. chopped cilantro (optional)

• 2 tbsp. chopped peanuts

• 4 large (10-inch/25 cm) flour tortillas

Peanut dressing:

• 2 tbsp. peanut butter

• 2 tbsp. soy sauce

• 2 tbsp. lime juice

• 1 tbsp. brown sugar

• 1 tbsp. sesame oil

• 1 small clove garlic (or less — to taste)

• Dash hot red pepper flakes (optional)

Cooking Instructions

In a medium bowl, combine chicken, cabbage, green onions, carrot and cilantro and toss to mix.

In a blender or food processor, blend together all the ingredients for the peanut dressing until smooth and creamy. Pour this mixture into the chicken salad and toss to coat.

Lay a tortilla on a plate and spoon 1/4 of the chicken mixture onto the middle of the tortilla. Sprinkle with some of the chopped peanuts, fold in the bottom and top, and then fold over the sides as tightly as possible. If you're eating immediately, cut the wrap diagonally in half and serve. If you're planning to eat it later, wrap securely in plastic wrap and refrigerate until serving time.

Servings: 4

*Or use 1 to 1-1/2 Cups coleslaw mix