Thai Chicken Wraps with Peanut Sauce

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon sugar

For the Veggie Saute:

• 2 teaspoons olive oil
• 1/2 red onion, thinly sliced
• 1 cup finely shredded green cabbage
• 1 cup finely shredded carrots
• 1 tablespoon freshly grated ginger
• 2 large cloves garlic, finely minced

To Wrap:

• 6 12-inch tortillas
• 3 cups warm, cooked Jasmine rice
• 4 green onions, thinly sliced
• Chopped roasted, salted peanuts

For the Peanut Sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons peanut oil or canola oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and chopped
• 1/4 teaspoon red pepper flakes

Directions:

1. Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
2. Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.
3. In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.