Egg wraps with chicken and Thai peanut butter sauce

Recipe: Vicky de Beer. Image Lee Schwagele

Thai Peanut Butter Sauce

Mix ½ cup (125 ml) peanut butter, ½ cup (125 ml) coconut milk, ¼ cup (60 ml) soy sauce, 2 tbsp. (10 ml) chopped garlic, 2 t (10 ml) chopped ginger, 2 t (10 ml) chopped chili, 2 tbsp. (30 ml) honey and the grated rind and juice of one lemon. Taste with salt and pepper.

Wraps

• Whisk 2 eggs in a mixing bowl.
• Heat a medium frying pan over medium heat and spray thoroughly with non-stick spray.
• Add ¼ cup (60 ml) of the egg mixture to the pan. Move the pan in circular movements to ensure that the egg mixture sprays evenly and that it forms a wrap of 2 mm. Fry for 2 min. Turn carefully and fry the other side for 1 min. Keep aside.
• Spread 2 tbsp. (30 ml) Thai peanut butter sauce on a wrap. Spoon ½ c (125 ml) tasty chicken (recipe below) over and garnish with vegetables cut into julienne strips (carrot and mange tout).