jenk

jw1776 and

skydancer can tell you that the thing I order most at Canyons is the thai peanut chicken wrap. Depending on how I feel, I either

Eat half and take the other half home for breakfast
or
Eat half, then pick out the remaining chicken and pea pods
or
Eat a few bites, then disassemble the whole thing, shove the rice to one side, and reassemble with tortilla, chicken and pea pods

So tonight I tried making a version with more chicken and pea pods and less (well, okay, how about no) rice.

2 boneless skinless chicken breasts
1 C (about) sugar snap peas, washed
1 C (about) baby spinach leaves, washed
1 small can mandarin orange slices
2-4 Tbsps thai peanut sauce (available at most grocery stores around here, inc Trader Joe's)
2 Tbsps oil (I used canola)
Whole wheat tortillas

I put the oil into a heavy-bottomed fry pan and put it on a fairly high heat. I rinsed the pea pods and spinach and left them to drain. Put the chicken breasts into pan; let brown on both sides. I turned the heat down to medium, added enough water to cover the bottom of the pan, added the lid and let the chicken cook. Meanwhile I drained the oranges. When the chicken was looking done I cut it up (I was lazy and used the pancake turner) and added some thai peanut sauce to the chicken and stirred to coat the chicken with the sauce. I also added the orange slices and let it cook down. When the chicken was done I took it off the heat and used a slotted spoon to put the chicken into a bowl. I put the spinach and pea pods in the pan, stirred to coat them with the remaining sauce, and let them just turn a brighter green.

Then I started assembling: tortilla, greens, chicken. I ended up making one wrap for me and one for Jesse, tho they were really bursting...all depends on tortilla size and how stuffed you want them :)

I could also have added the greens to the chicken and served it as-is, or (Jesse's suggestion) over rice. Or, now that I think of it, rice noodles. I think a hint of cilantro and chili powder would also work well.