Carrot Chicken Ginger Wraps
1979269 CHKN BRST RNDM PCS FRZN PACKER 8.00 OZ
8599748 DRESSING PEANUT THAI HOT GIRARD 6.00 FO
1205889 PPER GRN BELL FRSH MED SYS IMP 2.00 OZ
1094721 ONION YLW JUMBO FRESH SYS IMP 2.00 OZ
1184977 CARROT FRESH SYS IMP 1.50 OZ
1008770 GINGER ROOT FRESH PACKER 1.00 OZ
8851255 OIL OLIVE BLEND 75/25% SYS OTT 1.00 FO
4003455 SPROUT BEAN FCY LA CHOY 2.00 OZ
9161605 TORTILLA FLOUR 6 INCHOLE MEX 2.00 EA
7350788 ONION GREEN ICELS SYS NAT 0.10 OZ
3548393 ORANGE MANDARIN BRKN LS INTLREL 0.50 OZ
4112595 HONEY PURE CLOVER GR A SYS CLS 0.50 OZ
1058825 YOGURT PLAIN ORIGINAL YOPLAIT 4.00 OZ
5001565 PNT GRNLTD D/RST UNSALT SYS CLS 0.10 OZ
1008168 LEEK BUNCH FRESH PACKER 0.20 OZ
Recipe Instructions:
1. Marinate the chicken in half of the peanut dressing.
2. Slice the green peppers into strips, slice the onions into strips, cut the carrots into matchsticks, peel the ginger and grate.
3. Place the chicken on a hot grill, cook the chicken fully, it should reach an internal temperature of 165 degrees.
4. Place a saute pan on medium high heat, add the oil and saute the peppers, drained bean sprouts, carrots, ginger, and onions.
5. Slice the chicken. Place 2 tortillas on the plate, divide the chicken and vegetable mixture in half and place in the wraps.
6. Wrap a blanched green onion around the wrap to secure it.
7. Mix together the oranges, honey and the yogurt.
8. Serve the wraps with the remaining peanut dressing with chopped peanuts on top, orange honey yogurt, star cut carrot and fanned leek.
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