Instructions

• Make the peanut sauce: in a medium bowl whisk together 1/2 cup natural unsweetened peanut butter, 2 Tablespoons low sodium soy sauce, 1 Tablespoon unseasoned rice vinegar, 2 Tablespoons brown sugar, 2 teaspoons chili garlic sauce (more or less to taste), 1 Tablespoon lime juice, 3 cloves garlic (pressed or grated), and 1 Tablespoon grated ginger root until smooth.
• Thin the sauce to a drizzling consistency by whisking in 2–4 Tablespoons warm water, adding the water gradually and stopping when the sauce reaches the consistency you prefer.
• Arrange the fillings: lay a tortilla flat and place an even portion of the fillings down the center of each tortilla—divide 2 cups cooked chicken, 2 cups baby spinach, 2 peeled and grated carrots, 2 cups shredded purple cabbage, and 1 thinly sliced red bell pepper evenly among the 4 tortillas.
• Spoon or drizzle peanut sauce over the fillings to taste. If the sauce thickens while assembling, stir and add a little more warm water to loosen it.
• Fold the short ends of the tortilla in toward the center, then tightly roll each tortilla from one long edge to form a wrap.
• If desired, cut each wrap in half and serve immediately.