-
1
Heat your grill, pan or skillet to medium-high heat.
-
2
In a shallow bowl combine the chicken with 1 tablespoon sesame oil and 1 tablespoon soy sauce.
-
3
Put the chicken onto the hot skillet and grill for 5-7 minutes on each side.
-
4
Remove it from the skillet and allow to cool, then cut into thin strips.
-
5
Heat 1 tablespoon of sesame oil in a medium skillet then add the carrots, red peppers and 1 tablespoon soy sauce.
-
6
Stir fry for 5-10 minutes or until just slightly soft.
-
7
You just want to cook the veggies a little.
-
8
When done remove from heat and set aside.
-
9
In a medium mixing bowl combine the chunky peanut butter, coconut milk, 4 tablespoons soy sauce, brown sugar, hot chili sesame oil, rice wine vinegar, cayenne pepper, 1 tablespoon sesame oil, sesame seeds and garlic.
-
10
Mix until combined thoroughly and then remove about 1/4 of the sauce to a small bowl for serving.
-
11
Add the chicken to the remaining sauce and toss to combine.
-
12
Set aside.
-
13
Working with two tortillas at a time heat them in the microwave for 30 seconds.
-
14
Add a good amount of the chicken and sauce to the top of one tortilla.
-
15
Top with some veggies and then tuck in the sides of the tortilla and roll tightly.
-
16
Set it on a plate and repeat with remaining ingredients.
-
17
Heat a skillet over medium high heat with a little oil or a spray of baking spray.
-
18
Add a few of the assembled wraps.
-
19
Lightly crisp each wrap, turning to get all sides.
-
20
Serve warm with the extra sauce.
