Spicy Thai Chicken Salad Wrap with Sesame Peanut Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  ½ breast fillet or 43g

• Peanut butter

  Smooth style, with salt

  1 tbsp or 16g

• Sweet Chili Sauce

  May Ploy - Walmart

  ½ serving or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ tbsp or 8g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Wrap Tortillas

  Tesco

  1 Wrap or 63g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

Directions

1. Whisk together salted chunky peanut butter, sweet chili sauce, coconut milk, soy sauce, sesame oil, rice wine vinegar, Sriracha and cilantro in a bowl. Add the pulled rotisserie chicken and stir until incorporated. Cover and set aside. For the Spicy Thai Chicken Wrap: Begin by warming the whole grain wrap in the oven or in a pan over low heat. Smear on the spicy Thai chicken salad (more or less depending on the size of your wrap) and top with cucumber, mint, chopped cilantro, chilis, Sriracha and toasted sesame seeds. Roll wrap before eating or fold in half and enjoy like a taco. This sandwich can be made up to 4 hours in advance otherwise the cucumbers get soggy and the wrap gets mushy.