Thai chicken salad wrap with blueberries

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Ingredients

For the chicken:

2 chicken breasts, boneless and skinless
1/3 cup soy sauce
1 inch fresh ginger, peeled and minced

For the dressing:

3 tbsp soy sauce
2 tbsp honey
Juice of 2 limes
1/2 teaspoon hot red pepper flakes
1/2 cup peanut butter
1 or more tbsp water, as necessary

For the wraps:

4 wrap tortillas (10 inches)
1 cup romaine lettuce, chopped
1 cup edamame, cooked and shelled
1 cup fresh blueberries
3/4 cup grated cabbage
3/4 cup grated carrot

Preparation

To make the chicken:
Mix the soy sauce and ginger in a small bowl. Add the chicken to the mixture and allow to marinate in the fridge for around one hour. After marinating, prepare the grill to cook directly over medium-high heat. Put the chicken on the grill directly over the fire and cook until the juices come out clear and the chicken is well cooked, around 5-8 minutes each side.

To prepare the dressing:
Mix the soy sauce, honey, lime juice, and red hot pepper flakes in a small bowl. Beat until smooth. Add the peanut butter and water, and beat again until smooth and creamy. Add more water as necessary until reaching the desired consistency.

To assemble the wraps:
Divide the ingredients into 4 portions, spread them over the tortillas, and cover with the chicken and dressing. Fold the lower edge of the tortilla. Fold the sides of the tortilla inwards, then firmly roll the tortilla to hold all the stuffing in and form the wrap. Serve immediately.