Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1-2 tablespoons olive oil
• 4 Napa cabbage leaves, thinly sliced (about 2 cups, packed)
• 2 cups packed baby spinach leaves
• 1/2 cup grated carrot (about 1 medium or 2 small carrots)
• 1/3 cup thinly sliced red radishes (about 3 radishes)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon canola or other oil
• 1 package 10-inch spinach wraps (6 wraps)


• Asian Peanut Sauce
• 2 tablespoons vegetable oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tablespoon peeled and minced fresh ginger
• 3/4 cup smooth peanut butter
• 1 cup unsweetened coconut milk
• 1/4 cup chicken stock or water (or more as needed to
      thin sauce)
• 1 tablespoon sugar (or more to taste)
• 2 tablespoons soy sauce (or more to taste)
• 1-2 teaspoons fish sauce (optional)
• 1 teaspoon Asian chili paste (or more to taste)
• 1/2 teaspoon freshly ground black pepper

Directions

Slice chicken breasts horizontally into 3 thinner pieces. Season with salt and pepper. Heat olive oil in a nonstick skillet and cook chicken on both sides over medium heat until lightly browned and cooked through (about 5 minutes on each side). Remove from skillet and slice lengthwise into 1/2-inch-thick strips. Set aside.

In a medium mixing bowl, combine cabbage, spinach, carrot and radishes. In a separate small mixing bowl, whisk together rice vinegar, soy sauce and canola oil, then pour over the cabbage, spinach, radish and carrot mixture and briefly toss to combine. Allow to stand for 5 minutes while preparing Asian Peanut Sauce (recipe follows).


Heat oil in a saucepan over medium heat, then add onion, garlic and ginger and cook until light golden brown (about 3 minutes), stirring frequently. Add peanut butter, coconut milk, chicken stock (or water), sugar, soy sauce, fish sauce (if using), chili sauce and pepper. Stir until thoroughly combined. Bring sauce to a low boil, then reduce heat to low.

Allow the sauce simmer over low heat until it becomes thick and the ingredients and flavors thoroughly combine (about 5 minutes), stirring frequently. If peanut sauce seems a little too thick, add small amounts of additional chicken stock or water as needed until you reach desired consistency. (Tip: The sauce should be thick yet still pourable.) Taste sauce to see if additional seasoning is needed (more sugar, soy sauce and/or chili paste may be added as necessary to suit your personal taste). The peanut sauce can be made up to 24 hours ahead and refrigerated in a covered container. Remove from refrigerator to allow peanut sauce to return to room temperature before serving.

Lay spinach wraps on a clean, flat work surface. Divide the vegetable mixture into 6 portions and lay evenly across the center of each wrap, leaving room on the sides for folding up. Top vegetables with chicken strips, then drizzle with about 2 tablespoons of the Peanut Sauce (or as much or little as desired). Fold in the edges, then wrap up like a burrito and serve with more Peanut Sauce in small serving bowls on the side, if desired.