Thai Chicken Wraps

 This is a really good Chicken Wrap that would be good for lunch or dinner.  This comes from melskitchencafe.com  I found him on pineterest.
http://www.melskitchencafe.com/2012/05/thai-chicken-wraps.html

Printable Version:  Thai Chicken WrapsIngredients for the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
Ingredients for the Veggie Saute:
2 teaspoons olive oil
1/2 red onion, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded carrots
1 tablespoon freshly grated ginger
2 large cloves garlic, finely minced
To Wrap:
6--12-inch tortillas
3 cups warm, cooked Jasmine rice (Any rice will do)
4 green onions, thinly sliced
Chopped roasted, salted peanuts
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes
Directions:
Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside. In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.