Crunchy Asian Chicken Wraps

For the Asian Salad:

1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 large carrot, julienned
1 red pepper, julienned
2 spring onions, chopped

For the Sauce:

1/3 cup crunchy peanut butter
3 tbsp honey
¼ cup low sodium soy sauce
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
2 tbsp olive oil
Juice 1 lime
¼ cup water

For the Wraps:

4 Albany White Wraps
½ rotisserie chicken, shredded
¼ cup fresh coriander, chopped

Serves 4

Add all the salad ingredients to a large bowl and mix.
Shred the chicken and set aside.
Add the sauce ingredients to a small, separate bowl and mix again.
Lay your wraps out on a clean kitchen surface. Spoon ¼ of the salad mixture along the center of one wrap. Top with the shredded chicken, a generous drizzle of sauce and a light sprinkle of coriander.
Fold the wraps up, burrito style, serve with a lime wedge and enjoy!