Thai Chicken Wraps

Thai Chicken Wraps
Serves 4

Garnishes

1 Package Rice Sticks(there are 3 sections in pack, just use 1)-soften in bowl of warm water
1 Cucumber-cut into sticks
1 Cup Carrot Sticks
1/4 Cup Cilantro Leaves
1/4 Cup Mint Leaves
2 Green Onion-sliced
1/2 Cup Yellow Onion-sliced
3-4 Iceberg Lettuce leaves-cut in half
1 lb Chicken-marinaded, cooked and sliced

Sauce for Dipping
1/2 Cup Hoisin Sauce
4 Tbsp Water
1/4 Cup Peanuts-chopped

Marinade for Chicken

1/2 Cup Coconut Milk
1 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1/2 tsp Salt
Squirt of Sriracha
1 lb Chicken Cutlets

Combine all ingredients in a bowl and marinade for 30 minutes. Heat saute pan with cooking spray. Remove chicken from marinade knocking off excess liquid(reserve) and sear. After 5 minutes flip and cook another 5 minutes. Pour reserved marinade on chicken and finish in the oven for 15 minutes. Slice and add to plate to garnishes.

Enjoy my version of Spring Rolls!