This spicy wrap is made using fresh ingredients and lends a delightful Asian kick to our Roasted Red Pepper Rosemary Vedgee Wrap. Try this recipe for a quick, delicious meal!

Makes 4 Wraps

Ingredients

• 4 Roasted Red Pepper Rosemary Vedgee wraps
• 2 tablespoons soy sauce
• 1 tablespoon dark or light brown sugar
• 1 teaspoon light soy sauce or fish sauce
• 1 tablespoon Sriracha or sambal oelek, plus more for serving
• 2 tablespoons extra virgin olive oil
• 3 green onions, thinly sliced
• 2 garlic cloves, finely chopped
• 1 pound ground chicken
• Kosher salt to taste
• Butter lettuce leaves, chopped
• Lime wedges
• Cilantro, chopped
• Avocado, diced

Directions

• Mix soy sauce, brown sugar, light soy sauce and 1 tablespoon sambal oelek in a small bowl and set aside.
• Heat olive oil in a skillet over medium heat. Add scallions and garlic; cook occasionally stiring for approximately 2 minutes.
• Add ground chicken, lightly season with salt. Cook thoroughly, breaking up the chicken with a wooden spoon, 5-7 minutes.
• Add reserved soy sauce mixture to the chicken mixture, mixing until the liquid reduces, approximately 2 minutes.
• Serve chicken mixture with lettuce, avocado, more sambal oelek or Sriracha, cilantro and squeeze lime juice.
• Fold in the two sides of the Vedgee wrap and roll like a burrito. 
• Cut each wrap in half before serving.