Looking for a flavourful and healthy lunch, give these wraps a try from Sandi Richard!

Thai chicken wraps

Ingredients: 

• 1 tsp sesame oil
• 3 chicken breasts, boneless, skinless (1 lb or 450 g)
• 1/4 lb or 113 g rice stick or vermicelli noodles
• boiling water

Thai Wrap Sauce:

• 1/4 cup peanut butter, light (Remember: Most schools are nut-free! Try using substitutes like soy butter if you’re putting this in your child’s lunch)
• 1/2 cup sweet Thai chili sauce (found in Asian foods) for a less spicy version, replace with Catalina salad dressing
• 1 tsp ginger, ground
• 1 tsp fresh garlic (from a jar)
• 2 tsp lime juice
• 2 tsp rice vinegar (can be seasoned)
• 2 tsp soy sauce, reduced-sodium
• 1/4 head green leaf lettuce or bagged lettuce
• 2 large carrots (Now you can find these already cut julienne style!)
• 1/2 English cucumber
• 1 red bell pepper
• 1/2 lb or 225 g bean sprouts (optional)
• 6 whole wheat or flour tortillas, 10″ (choose a lower sodium brand) Replace tortillas with rice wraps if you prefer.

Method: 

Fill a kettle with water and bring to a boil on high heat for noodles.

Heat oil in a large nonstick electric or stove-top fry pan at medium heat. Cut chicken into small bite-size pieces, adding to pan as you cut. Stir until meat is no longer pink. Cover and remove from heat.

Place noodles in a small pot and completely cover with boiling water from kettle. Set timer according to package instructions (about 3-5 minutes).

When the timer rings for noodles, drain in a colander and rinse under very cold water. Set aside.

Meanwhile, soften peanut butter in microwave for 10 seconds in a microwave-safe bowl. Whisk in sweet chili sauce, ginger powder, garlic, lime juice, rice vinegar, soy sauce, and sweet chili sauce. Set aside.

Rinse lettuce in basket of salad spinner and spin dry.

Peel carrots and cut into tiny, long narrow sticks or use a julienne peeler. Rinse cucumber and do the same. Rinse and sliver red pepper. Rinse bean sprouts.

Lay tortillas on plate. Layer with lettuce and noodles.

Add chicken, then drizzle with Thai Wrap Sauce. Top with cut carrots, cucumber, red pepper and bean sprouts. Fantastic!

Serves 4-6

20 minutes prep time

Dinner is ready in 30 minutes

Courtesy Sandi Richard
www.cookingfortherushed.com