Lake Kitchen

2 cups cooked chicken, shredded

2 cups peanut sauce (recipe below)

1/3 cup carrot, shredded

1/3 cup red cabbage, shredded

1/3 cup napa cabbage, shredded

3 Tablespoons cilantro, roughly chopped

1/3 cup green onion, ¼ inch slices

1/3 cup red bell pepper, small dice

2 Tablespoons lime juice

4 red pepper wraps (or flour)

½ cup white or brown rice, cooked

In a small bowl, mix the chicken and 1 cup of the peanut sauce together.

In a medium bowl, mix the carrot, red and napa cabbages, cilantro, green onion, bell pepper and lime juice together.

Lay the tortillas out on a clean surface and on the bottom third, spread the remaining peanut sauce evenly over each tortilla. Top the peanut sauce with rice, slaw and chicken.

Roll up and wrap in parchment paper.