Coconut Red Curry Chicken Wrap with Spicy Peanut Sauce

INGREDIENTS

12 oz

Chicken breast, boneless skinless

Carrots, small

Green onions, small

Persian cucumber, medium

1 14 ounce can

Coconut milk, lite

2 tbsp

Red curry paste

2 tsp

Honey

1/2 cup

Peanut or almond butter, natural creamy

2 tbsp

Soy sauce, low-sodium

1 tbsp

Sriracha or other chile garlic paste

1/3 cup

Quinoa, cooked

1 tbsp

Cane sugar, unrefined

1 tsp

Kosher salt

2/3 cup

Rice wine vinegar, seasoned

Lavash or tortillas, large whole wheat