Ginger Peanut Chicken Wraps

This is a recipe my husband made up last summer when we were craving something summery and different. It's very light and delicious!

GINGER PEANUT CHICKEN WRAPS

Sauce:

1/2 c. soy sauce

4 T. brown sugar
1" peeled ginger, smashed
2 cloves garlic, smashed
1/2 c. peanut butter
1T. sesame oil
Dash of cayenne pepper
2 T. rice vinegar

Wraps:

flour tortillas

cooked chicken, diced

cabbage, shredded

carrots, julienne

celery, thinly sliced

There are lots of other veggies that would be good in this (red bell peppers, bean sprouts, snow peas, etc.), but these are the basics that we use...

To make the sauce, combine all the ingredients. The best way to mix it is either with an immersion blender or a food processor, but you can also use a whisk, though it's more labor-intensive. When you're finished, it should look something like this:

Toss the chicken, carrots, and celery in a large bowl and add the sauce to taste. You'll want enough to cover everything and bring it together, but not so much that everything is drenched.

Then lightly warm the tortillas, spread the filling down the middle, make into wraps, and enjoy! Also, if you're in my family, put a bunch more sauce on your plate so that you can sop some up with each and every bite - it's just that good.