2 Farrah's wraps of your choice
2 Waitoa free range chicken breast fillets, chopped
1 tablespoon BBQ sauce
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons peanut butter
3 cups loosely packed, fresh spinach leaves (or other greens)
2 onions, chopped
1 medium carrot “ribboned” using a vegetable peeler
1/2 cup loosely packed spinach leaves
alfalfa sprouts (optional)
Sesame seeds or sunflower seeds (optional)
Combine all ingredients, except for the chicken, in a large mixing bowl and whisk until smooth.
Add the chicken and toss until all of the chicken chunks are evenly coated with the sauce. Cook chicken in a pan until browned and sauce has thickened.
Place each of the wraps on a separate plate.
Divide the spinach between both wraps, covering evenly. Sprinkle on: green onions, carrot ribbons, cilantro, sprouts, seeds, and finally the chicken mixture. All of the ingredients should be applied in an even layer for easy wrapping.
Once everything is divided between the wraps, roll them up, as tightly as possible.
Tips & Tricks
• Cut them in half on the diagonal, and skewer each half to keep them from unwrapping.