Coconut Curry Sauce
2/3 cup creamy peanut butter
1/2 cup Lite coconut milk
1/3 cup orange juice
Juice of 1 lime
2 tbsp honey
1-2 tbsp red curry paste
1 tbsp soy sauce
1 tsp fresh minced ginger
1/2 tsp garlic
In a medium sized bowl whisk together peanut butter, coconut milk, orange juice, lime juice, and honey. Add curry, soy sauce, ginger, and garlic.
Mix until smooth and even and set aside.
1 Rotisserie chicken, shredded or sliced
1 pint red, orange, and yellow mini bell peppers, thinly sliced
2-3 cups matchstick carrots
1 oz can water chestnuts, drained and chopped
3-4 green onions, sliced
2 oranges; skins removed and thinly sliced
Zest from 2 oranges
1 head of lettuce leaves rinsed and patted dry
Wonton strips (optional)
In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.
To assemble wraps:
Place curry chicken inside lettuce leaf, top with carrots, chestnuts, peppers, cilantro, green onions, peanuts and wonton strips. Squeeze lime juice over top, if desired.
Makes 4-6 servings