Thai Wraps™

This is great for leftovers, game night or anytime. I've used chicken, but you can also use turkey too. You can even make it vegetarian as well.

2 c. cooked chicken sliced
1/3 c. each: chopped onion, bell pepper, carrot, snow peas
8 - 12 lettuce leaves (Boston or Romaine)
2 T.  each: low sodium soy sauce divided, fresh lime juice, lime zest
2 tsp. each: sesame seeds, sesame oil, chopped fresh basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Rinse and chop basil.

Peel, and chop garlic.

Juice and zest lime.

Slice chicken and place into a bowl.

Add half of soy sauce, lime juice,  zest, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. 

Toss to coat, cover bowl with plastic wrap. 

Place bowl in refrigerator for a few hours to marinate.

Peel, rinse and chop onion.

Rinse, cut ends of carrot. Break carrot in half. Cut 1/2 of carrot lengthwise and chop.

Rinse, seed, chop bell pepper.

Cut ends from snow peas , chop.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, zest, salt, pepper, garlic. 

Toss to coat. 

Cover bowl in plastic wrap, place in refrigerator to marinate.

When ready to serve, rinse and pat lettuce leaves dry.

To serve: remove bowls from refrigerator and remove plastic wrap.

Spoon 1 - 2 spoonfuls of chicken and vegetables onto a lettuce leaf. Sprinkle with sesame seeds and rest of basil if desired. Fold lettuce so that the filling doesn't fall out.

Dip wrap in your favorite asian dipping sauce and enjoy!