THAI CHICKEN WRAPS FOR TANYA'S TEACHING GROUP ENJOY DAN:

THAI CHICKEN WRAPS WITH PEANUT SAUCE FOR TANYA TEACHING GROUP           

                                                                                                 by CHEF DAN:

Makes 6 wraps

INGREDIENTS:

For the chicken:

4 skinless, boneless, chicken breast

1 teaspoon EACH garlic powder, Smoked paprika, sea salt and Agave Nectar

For The Veggie Sauté:

2 teaspoon olive oil

1/2-red onion, thinly sliced

1-cup EACH Napa cabbage, finely shredded, and carrots finely shredded

1 thumb-size fresh ginger, grated

2 garlic cloves, finely minced

To Wrap:

6-12-inch whole wheat tortillas

3 cups warm, cooked Jasmine rice

4 scallions, thinly sliced

1/4-cup dry roasted peanuts

For The Peanut Sauce:

1/4-creamy peanut butter

2 tablespoon EACH vegetable oil, tamarind paste, and rice vinegar

1/4-teaspoon cayenne pepper

1 tablespoon soy sauce

1 teaspoon honey

2 garlic cloves, minced

1 thumb-size fresh ginger, peeled and chopped

DIRECTIONS:   (PRE-HEAT THE BROILER)

1.   Combine garlic, paprika, agave and salt in a bowl.

2.   Rub the mixture on both sides of the chicken.

3.   Place chicken on a baking sheet and broil for 4-5 minutes on each side.

4.   Let cool and cut into strips.

5.   Combine all the peanut sauce ingredients in a blender and process until smooth, set aside.

6.   In a skillet heat the oil over medium-heat when sizzling.

7.   Add onion, cabbage, carrots, ginger, and garlic, sauté 4-5 minutes.

8.   Place a scoop of warm rice on a  whole wheat tortilla.

9.   Top with chicken, sautéed vegetables and sprinkle with roasted peanuts, and scallions.

10.                Drizzle peanut sauce over the top, roll up tightly and serve.

ENJOY DAN:                             BON-APPETITE!!