Chicken Wrap with Peanut Coconut Sauce

Ingredients

• 2 Chicken breast fillets (about 5.8 oz each)
• 3 tsp Honey
• 3 tbsp Soy sauce
• Salt
• Pepper
• 0.5 cucumber
• 2 carrots
• 4 stalks coriander
• 8 lettuce leaves
• 100 g Peanut butter
• 6 tbsp Coconut milk
• 1 tbsp Olive Oil
• Cayenne pepper
• 4 whole wheat tortillas
• 4 tbsp Sour cream

Instructions

1. 1.

   Wash the chicken breast, pat dry and slice into strips. Mix 2 tsp honey and 1 tbsp soy sauce in a bowl, season with salt and pepper, marinate the chicken breast and let it sit for about 10 minutes.

2. 2.

   Meanwhile, wash the cucumber and carrot and cut them into thin strips. Wash coriander, shake dry and roughly chop the leaves. Wash lettuce, pat dry and cut into thin strips.

3. 3.

   For the peanut coconut sauce, put peanut butter and coconut milk in a saucepan and heat. Season with cayenne pepper, remaining soy sauce and remaining honey.

4. 4.

   Heat oil in a non-stick pan, take the chicken breast out of the marinade and fry it golden brown on all sides over medium heat. Remove, set aside and wipe the pan.

5. 5.

   Toast the wraps in the pan without fat for about 30 seconds on each side. Then spread each wrap with 1 tbsp sour cream and top with chicken, cucumber, carrot and lettuce on one half. Drizzle with peanut coconut sauce and sprinkle with coriander. Fold the chicken wrap from the bottom and roll it up.