Thai Chicken Wrap

Instructions

1. Prepare the marinade
   In a bowl, combine the minced garlic, Thai red curry paste, soy sauce, fish sauce, and brown sugar. Stir until the sugar dissolves and the mixture is well combined.
2. Marinate the chicken
   Add the sliced chicken to the marinade, ensuring all pieces are coated evenly. Let it marinate for at least 10 minutes while preparing other ingredients, or refrigerate for up to 2 hours for deeper flavor.
3. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 7-8 minutes, stirring occasionally, until chicken is cooked through and slightly caramelized. Remove from heat and set aside.
4. Warm the tortillas
   Warm the tortillas according to package instructions, either in a microwave, oven, or dry skillet until pliable but not crisp.
5. Prepare the vegetables
   While the chicken cooks, arrange the shredded carrots, julienned cucumber, sliced red bell pepper, cilantro, and mint leaves on a serving platter.
6. Assemble the wraps
   Lay a warm tortilla flat on a work surface. Place a portion of the cooked chicken in a line across the lower third of the tortilla. Top with carrots, cucumber, bell pepper, cilantro, and mint leaves.
7. Add the finishing touches
   Sprinkle chopped peanuts over the vegetables and squeeze a wedge of lime over the filling for brightness and acidity.
8. Roll and serve
   Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go. Cut each wrap diagonally in half and serve immediately, with additional lime wedges on the side.