Thai Chicken & Fresh Veggie Wraps

2 boneless, skinless chicken breasts
1 tbsp canola oil
4 tbsp crunchy peanut butter
2 tbsp honey
pinch of hot chili pepper flakes
1 lime
3 tbsp light soya sauce
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 cup Chinese cabbage, shredded
1 medium carrot, shredded
1/2 seedless cucumber, julienned
2 tbsp scallions, sliced diagonally
1/2 cup bean sprouts
5 large whole wheat tortilla wraps
2 tbsp fresh herbs to taste, chopped (used lime basil, thai basil, spicy basil & mint)

Tip: line the veggies up length-wise to make it easier to roll.

Chop the chicken into bite size pieces or strips (whichever you prefer). Place in a bowl & add the juice from the lime, garlic, ginger & 1/2 the honey & 1 tbsp of soya sauce. Stir to coat evenly & allow to marinade for approximately 30 minutes.
Heat a non-stick pan & add the canola oil.
Once the pan is hot, add the chicken mixture & spread evenly in pan. Stir occasionally until completely cooked & no pink is left in the chicken.
Add the peanut butter & 1 tbsp of soya sauce. Stir to coat evenly & cook until the sauce has thickened & coated the chicken.
Stir in the chopped herbs & stir.
Remove from heat & allow to cool.
While chicken is cooling, prepare the rest of the veggies & chop the herbs.
Top each tortilla with 1/5 of the chicken mixture & top with the veggies.
Mix the rest of the peanut butter, honey & soya sauce with the chili flakes. Heat in the microwave for 15-20 seconds to thin it out.
Drizzle the meat & veggies with a little of the sauce.
Roll each tortialla & slice in 1/2 diagonally.

Serving Size: makes 5 large wraps

Number of Servings: 5

Recipe submitted by SparkPeople user T1CKIE.