This is the Chef’s Special and one of his favorite dishes of all time.
These wraps are perfect for lunch or dinner and are unlike anything you’ve ever had before.
Serves: 2
Ingredients:
Chicken with Tangy Marinade Ingredients:
• 2 organic chicken breasts
• ¼ cup low-sodium soy sauce
• the juice of 2 limes
• 1 tablespoon organic apple cider vinegar
• 1 tablespoon light brown sugar
• 1 teaspoon pure sesame oil
• 1 teaspoon Sriracha
• 1 teaspoon fresh ginger (finely minced)
• 1 tablespoon organic honey
• 1 teaspoon corn starch
• Black pepper to taste
• 2 tablespoons of cannabis-infused extra virgin olive oil (for frying)
Spicy Peanut Butter Sauce Ingredients:
• ½ cup chunky peanut butter
• the juice of 2 limes
• 1 teaspoon Sriracha (taste first, then add more to your liking)
• 2 teaspoons cannabis-infused extra virgin olive oil
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon crushed red pepper flakes
• Water for thinning (as necessary)
Ingredients for Assembling the Wrap:
• Whole-wheat tortillas (burrito size)
• Baby spinach
• 1 cucumber (cut in half, seeds scraped, and julienned)
• 2 large carrots (julienned)
Directions:
Chicken with Tangy Marinade Preparation:
Rinse the chicken breasts under cold water.
Cut up the chicken breasts into bite-size pieces using kitchen shears or a sharp knife, and then place the chicken pieces in a plastic storage container.
Juice the 2 limes over a large glass measuring cup, and add the 4 empty halves of lime to the storage container holding the chicken.
You can also just discard the limes, but personally, I like throwing them in with the marinade. I feel like it gives it an extra “something.”
In the large glass measuring cup containing the lime juice, add the soy sauce, apple cider vinegar, light brown sugar, sesame oil, sriracha, freshly minced ginger, and a dash of black pepper.
Stir well with a fork to create the marinade.
Pour roughly 1/3 of the marinade into a small bowl and set that bowl to the side for now (we are going to add a couple more ingredients to the residual marinade in order to create a sauce after the chicken is almost cooked).
Pour the rest of the marinade in a measuring cup over the chicken and lime halves, place the lid on the container, and then shake the storage container to ensure even coverage.
Place the storage container into your refrigerator for at least 2 hours prior to cooking the chicken.
When ready to cook, heat up a large skillet over medium to medium-high heat.
Add in 2 tablespoons of cannabis-infused olive oil, just covering the bottom of the pan.
Remove the marinated chicken from the refrigerator.
Test the temperature of the oil using one piece of chicken – if it begins to sizzle immediately, the oil is ready to go.
Once the oil is hot, add the marinaded chicken, discarding the halves of lime as you go.
Spread out the chicken to create an even layer in the bottom of the pan, and cook the chicken for 4-5 minutes.
Stir the chicken around and continue to cook for 5-6 minutes or until the chicken is fully cooked (white meat on the inside). At this point, most of the marinade will have cooked off, but the chicken will still be juicy and full of flavor.
Now it’s time to add in the sauce we put to the side.
Before adding in this residual marinade, add 1 tablespoon of honey, and 1 teaspoon of corn starch, and mix well with a fork to combine.
Pour this sauce over the cooked chicken in the skillet and stir well to combine – the sauce will begin to thicken from the cornstarch and the chicken will smell incredible!
Cook for 2-3 minutes or until everything is heated through, then remove the skillet from the heat.
Spicy Peanut Sauce Preparation:
Begin by combining all of the spicy peanut sauce ingredients, excluding the water, in a small bowl.
Add in a drizzle of water as needed and stir to combine until you reach a desired consistency for the sauce.
Taste the peanut sauce and add whatever is needed – if you need more spice, add another drop or two of sriracha, or if you need more sweetness, add a bit more honey.
Chicken Wrap Preparation:
Begin by laying one of the whole wheat wraps down on a plate or another clean surface.
Create a base layer with the baby spinach, right up the middle of the burrito.
Scoop half of the chicken mixture (roughly one breast) and place it onto the bed of baby spinach (a vertical stripe up the middle).
Cut up both the cucumber and carrots julienne style and place the strips of veggies on both the top and bottom half of the wrap.
This way when you roll it up and slice the wrap in half down the middle, you will have both carrots and cucumbers on either half.
Drizzle the spicy peanut sauce all over the innards of the wrap and proceed to roll the wrap.
Try to roll the wrap as tight as you can, and then place the seam of the wrap on the underside, as the weight of the wrap will keep it closed.
