
Ingredients
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1/4 cup (95g) peanut butter
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1 tablespoon finely grated ginger
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1 tablespoon hot water
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4 Coles RSPCA Approved Australian Chicken Thigh Fillets
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4 Coles Organic White Wraps
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80g baby spinach leaves
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1 red capsicum, seeded, thinly sliced
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1 carrot, peeled, cut into long matchsticks
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1 spring onion, thinly sliced
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1/3 cup (95g) Greek-style yoghurt
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1 tablespoon peanut butter, extra
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1 tablespoon hot water, extra
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Mixed salad leaves, to serve
Method
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1Combine the peanut butter, ginger and water in a small bowl. Place the chicken in a glass or ceramic dish. Add the ginger mixture and turn to coat.
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2Heat a barbecue grill or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
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3Cook the wraps on the grill for 1 min each side or until heated through. Transfer to a clean work surface. Top wraps evenly with spinach, chicken, capsicum, carrot and spring onion. Combine the yoghurt, extra peanut butter and extra water in a small bowl. Drizzle over the wraps. Roll up wraps to enclose the filling. Serve with the salad leaves.
Source: taste.com.au