Ingredients
1/2 cup cooked fresh chicken chunks, fat and skin removed (leftover or packaged)
1/2-1/3 cup teriyaki glaze
1/2 cup whole wheat spaghetti noodles, cooked and cooled
10-12 snow peas, sliced thinly
1/2 asian pear, cut into matchsticks
2 (6") whole wheat tortillas
2 Tablespoons Thai peanut satay sauce
1 Tablespoon lite coconut milk
Preparation
In a large bowl, combine chicken, noodles, snow peas, and asian pear. Add teriyaki glaze and toss to coat (add more or less depending on your preference). Divide the chicken mixture between the tortillas and wrap up like a burrito. In a small bowl, stir together the peanut butter and the coconut milk until smooth. Divide and serve the peanut sauce in a small container on the side for dipping the wrap.
