Thai Chicken Wraps

• 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
• 1 Tablespoon Rice Wine Vinegar
• 1/4 cups Soy Sauce
• 1 teaspoon Pure Sesame Oil
• 1 teaspoon Hot Chili Oil
• Juice Of 2 Limes
• 1 Tablespoon Minced Fresh Ginger
• 2 Tablespoons Brown Sugar (optional)
• 1 teaspoon Cornstarch
• 2 Tablespoons Honey (or Brown Sugar)
• Peanut Or Canola Oil For Frying
• Peanut Sauce
• 1/2 cups Peanut Butter (crunch/chunky Is Good!)
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Honey
• 1/2 teaspoons Hot Chili Oil
• 1 teaspoon Crushed Red Pepper
• Juice Of 2 Limes
• Water, As Needed For Thinning
• Wraps
• 2 whole Whole-wheat Tortillas
• Green Leaf Or Other Lettuce, Leaves Left Whole Or Shredded
• 1 whole Large Carrot, Cut Into Thin Strips Or Julienne
• 1/2 whole Cucumber, Seeds Scraped Out, Cut Into Strips
• Cilantro Leaves
• Shelled Peanuts
• Optional Additions:
• Bean Sprouts
• Alfalfa Sprouts
• Baby Spinach Leaves
• Thinly Sliced Red Onion
• Sliced Green Onion
• Blanched Asparagus
• Salt And Pepper, to taste
• Sriracha

1. OPTION 1
2. In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using.
3. Whisk it together, then pour off half the liquid into a separate bowl.
4. Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade.
5. Throw in the squeezed lime halves and set this aside to marinate for a bit.
6. Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey.
7. Set aside.
8. In a heavy skillet over high heat, pour in a small amount of oil.
9. When its hot, add the chicken pieces in a single layer.
10. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until its totally done, about 3 to 4 minutes.
11. Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl.
12. Stir it around; the sauce will immediately start to thicken.
13. Cook over low heat for 1 minute, then remove from heat and allow to cool.
14. PEANUT SAUCE
15. To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency.
16. Taste and add more of what it needs: spice, sweetness, etc.
17. Set aside.
18. OPTION 1 ASSEMBLY
19. Lay a whole wheat tortilla on a cutting board.
20. Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves.
21. Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts.
22. Roll up the tortilla tightly, then slice in half and serve!
23. OPTION 2
24. Instead of cutting the chicken into pieces, pound it pretty flat between two pieces of plastic wrap or in a ziploc bag.
25. Season with salt and pepper, the grill or saute it until its totally done.
26. Slice into thin strips.
27. OPTION 2 ASSEMBLY
28. Assemble as with Option 1.
29. Just add a little extra peanut sauce for flavor!
30. Note: You can save even more steps and grab some storebought peanut sauce from the Asian Foods aisle!

chicken breasts, rice, soy sauce, sesame oil, chili oil, fresh ginger, brown sugar, cornstarch, honey, peanut, peanut sauce, peanut butter, soy sauce, honey, chili oil, red pepper, water, wraps, tortillas, green leaf, carrot, cucumber, cilantro, peanuts, sprouts, sprouts, red onion, green onion, salt, sriracha

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-wraps-3/ (may not work)