Spicy Peanut Chicken Wraps - MarijuanaRecipes.com

Name: Spicy Peanut Chicken Wraps - MarijuanaRecipes.com
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); ½ cup chunky peanut butter (substitutions: creamy, but this wrap is all about crunch so I tend to opt for crunchy PB); 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); Whole wheat tortillas (burrito size); Baby spinach (substitutions: romaine lettuce or another green of your choice); 1 cucumber (cut in half, seeds scraped, and julienned); 2 large carrots (julienned)

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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 tab

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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)
½ cup chunky peanut butter (substitutions: creamy, but this wrap is all about crunch so I tend to opt for crunchy PB)
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)
Whole wheat tortillas (burrito size)
Baby spinach (substitutions: romaine lettuce or another green of your choice)
1 cucumber (cut in half, seeds scraped, and julienned)
2 large carrots (julienned)