Thai Panang Chicken Wraps

Ingredients

• Green-leaf, carrot slices and cucumber slices, or more healthy meal with some other green veggies on your hand.
• You can save even more steps and use some store-bought Thai Panang paste.
• On the roll wraps hold well in in the fridge, so prepare up as you need it! Or make the full quantities, then roll it up as you need them.
• 2 tablespoons Thai panang curry paste
• 1 skinless chicken breast, cut into 2-inch strips
• 2 Thai red chilis, finely sliced
• 3 kaffir lime leaves, finely sliced
• 1 cup coconut milk
• ¼ cup water
• 1 tablespoons fish sauce, pinch of salt
• 1 teaspoon palm sugar
• 8 whole wheat tortillas (soft taco size)
• 1 lettuce head, leaves separated
• 1 large carrot, cut into thin strips
• ½ cucumber, seeded and cut into thin strips
• Place the coconut milk and curry paste in a skillet over low heat for 3 minutes, stirring occasionally, allowing it combine the flavor.
• Then add the palm sugar and stir to combine.
• Add the chicken and turn the heat to medium.
• Pour in the water a stir it to combine.
• And stir it around to coat the chicken, stir until it thicken slightly. Then add the chilis and kaffir lime leaves.
• Then set aside to cool slightly.
• To assemble the wrap, lay the tortilla on a cutting board. Add the lettuce leaf, some of carrot and cucumber strips.
• And some of the chicken with good amount of curry.
• Roll up the tortilla tightly, then slice it haft and serve.
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