Asian Chicken and Veggie Wrap
Getting food out fast before dashing off to the next event can be tricky – here’s an easy solution that’s portable and delicious in a pita too!
- Serves: Makes 1 servings
- Cooking Time: 15 minutes
|2 tbsp (30 mL) peanut butter|
|½ to 2 tsp (2 to 10 mL) Chinese chili garlic sauce|
|1 medium tortilla, preferably whole wheat or multi-grain|
|sweet pepper, cut into strips|
|cooked chicken, sliced|
|salt and pepper|
In a small bowl, stir peanut butter with 1 ½ tbsp (22 mL) water and chilli sauce to taste. Stir in more water to thin mixture to the consistency of mayo.
Spread wrap with peanut butter mixture right to the edges. Line with lettuce if using, colourful peppers, chicken, salt and pepper to taste. Wrap and fold to enclose filling. Slice diagonally in half. Makes one wrap (can easily be doubled).
Tip: Chinese chili garlic sauce can be found in the Asian section of supermarkets or substitute 2 tsp (10 mL) cider vinegar and cayenne to taste.
To view a PDF version of this recipe, click here.