Thai chicken wraps came to me out of nowhere. I thought of them back day when I was meal planning for a roasty-toasty week. Thank goodness it has cooled down a bit now.

Ingredients:

2 small chicken breasts (or 1 large)
½ cup asian salad dressing (or equal soy sauce, rice vinegar, and sesame oil)
carrot slaw
1/2 english cucumber
2 wraps
1-2 cups arugula
peanut sauce

Directions:

Marinate the chicken overnight, or for at least 3 hours. Then grill chicken to cook through.
Toss the carrot slaw with some of the same marinade (not what the chicken was in).
Slice the cucumber into thin slices or thin wedges.
Slice the chicken into pieces.
Lay the wrap down and top with carrot slaw, arugula, chicken, and cucumber.

Drizzle some peanut sauce on top and wrap up.

Sorry for the gloppy looking sauce. I should have made that more even/pretty.

I liked these for a change in pace. I’m not sure how I’ll use the rest of the peanut sauce, since it isn’t one of my usual ingredients. Carrot slaw is also not one of my usual items but it was pretty good and probably an easier than usual way to get myself eating carrots. #notmyfav

These would be a good variation if you were making a few different wraps. I think the peanut sauce made me feel like I had done something really different whereas it was just assembling the wraps with pre-made sauce. Maybe some sort of peanut-sauced pizza would be good for the rest?