Thai Chicken Wraps

I tried another new recipe tonight from http://www.elanaspantry.com/.  That woman hasn't failed me yet!  The wraps were fab, and although there was a lot of chopping involved, they were worth it.  Remember the Tangy Peanut Sauce that I made a few days ago for the Thai Burgers?  I had plenty left over for the wraps!

Thai Chicken Wraps:

12 Bibb or Romaine lettuce leaves


4 Napa cabbage, leaves thinly chopped

1 pound chicken breast, grilled and then diced into ½-inch cubes (or use Ina's Grilled Lemon Chicken)

1 cup raw broccoli, finely chopped

1 cup shredded carrots

¼ cup scallions, thinly sliced

Tangy Peanut Sauce



Spread out the lettuce leaves

Place a tablespoon of Napa cabbage in each leaf

Add 1 tablespoon each of chicken, broccoli, carrots and scallions to each leaf

Drizzle with Tangy Peanut Sauce

Serve

Tangy Peanut Sauce:
½ cup peanut butter or creamy roasted almond butter


¼ cup lime juice, freshly squeezed

2 teaspoons fish sauce

2 teaspoons sesame oil

2 teaspoons ume plum vinegar ( I used a combo of gluten-free Tamari and Rice Vinegar instead)

2 teaspoons agave nectar

¼ cup water

¼ cup cilantro, minced

2 cloves garlic, pressed (Next time, I'll cut it down to one--it was a little strong)

2 teaspoons ginger, freshly minced or grated on a Microplane zester (I used dry ground ginger)

1 teaspoon chili powder or diced jalapeno pepper



In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water

Close jar and shake well

Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined