Try these spinach Thai-style wraps with chicken for a beauty and health boost!

Ingredients
400g chicken fillets, sliced into strips
1 tbsp peanut oil
1 bag coleslaw mix
½ red, green and yellow pepper, cut into strips
1 carrot, cut into strips
Handful mung beans
Handful fresh coriander, chopped
Handful fresh mint, chopped
Handful peanuts, chopped

For the Dressing
1 clove garlic, chopped
1 tbsp chopped fresh ginger
1 tbsp crushed peanuts
1 green chilli, deseeded and chopped
100ml coconut milk
Splash of sesame oil
Juice and zest of 1 lime
Pinch of salt, or splash of Thai fish sauce
Large pinch of brown sugar
1 bunch spinach
Short kebab skewers

Method
Heat peanut oil in a pan and lightly fry chicken strips until cooked through. Set aside to add to wraps. Place coleslaw mix and remaining salad ingredients in a large mixing bowl. Beat all the dressing ingredients together with a fork. Mix into salad. Cut spinach down the vein into two strips; wash and dry with a paper towel. Lay spinach strip flat and place a pile of the dressed salad and a few chicken strips in the middle. Roll and secure with a skewer.

Serves 2. Per serving: 589g, Energy: 2634KJ, Carbohydrates: 30g, Protein: 58g, Fat: 33g (sat 14g)

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