Thai Chicken Wraps

The other day when I was out shopping with my sister in law Jessica (who I often drag into town with me, because it’s a long, boring 55-mile trip without her), we came across an awesome new pita place where I tried my first ever thai chicken wrap. I don’t really know what possessed me to order one in the first place, but i’m SO glad I did, because I absolutely loved it! My sister in law said: “I can’t believe you just ate all that!” It was a medium-sized pita, so I don’t know what she was talking about; but really– it was absolutely delicious, and so fresh and healthy; that how could I not?! I knew I wanted to learn how to make one for myself (since let’s be honest, 55 miles is a little far to run and grab a pita whenever I feel like it), plus I already had my own yummy chicken satay recipe to base this one from, so it was EXTREMELY easy! I absolutely love this recipe.

{for the chicken marinade}
2 Tbsp creamy peanut butter
1/4 cup soy sauce
1/4 cup lemon/lime juice
1 Tbsp brown sugar
1 Tbsp curry powder
2 garlic cloves, chopped
1 tsp hot sauce
4 chicken breasts, cut into bite-sized pieces

{To serve}
Thai sweet chilli sauce
Cucumber, thinly sliced
carrots, thinly sliced
warmed wraps/tortillas
peanuts (optional)

In a dish or large ziploc bag, combine all ingredients for the marinade and stir. Add the chicken and stir to coat well, then cover and place in the fridge to marinade from 2-24 hours.
In a high-sided pan, cook the chicken for 6-8 minutes, stirring occasionally; until no longer pink in the center.
Slice the vegetables and cilantro
Warm the tortillas
Spread some Thai Sweet Chili sauce down the center of the warmed tortilla. Top with chicken, then add the carrots, cucumber, cilantro and peanuts if desired, give it some freshly squeezed lime juice, and wrap.
I’m so glad I discovered these, & I hope you will be too. Enjoy guys!

<3 Sarah