Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!