Ginger and peanut chicken wraps

Method

• 1
  Combine 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.
• 2
  Heat 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.
• 3
  Cook 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.