Chili-Garlic Spread Preparation:

1. In a small bowl, mix the ingredients together until combined; keep cold.

Sweet & Spicy Peanut Sauce Preparation: 

1. Add all ingredients to a small bowl, and whisk to combine and blend until smooth. Use immediately or keep in a covered container at room temp for up to 1 day. (Can be refrigerated if there are leftovers, but it may thicken up a little—just allow it to come to room temp to become more fluid.)

Thai-Style Peanut Chicken Spring Roll Wrap Preparation:

1. Place the lavash wraps in front of you, and spread a very light amount of the Chili-Garlic spread over the entirety of the lavash wraps, getting to the edges, as this will help to hold, or “glue”, the ingredients once wrapped.
2. Next, add about half of the shredded romaine lettuce to the bottom of each wrap in a row, and top with about half of the shredded carrots; sprinkle over some of the fresh basil and mint.
3. Next, add half of the thinly sliced chicken over the top, followed by the cucumber; drizzle a tablespoon or two of the Sweet & Spicy Peanut Sauce, plus a sprinkle of the chopped peanuts, and roll the wrap upwards fairly tightly, and set it on its seam to close.
4. Cut the wraps on the bias, and serve half a wrap per person (or a full one, if for a fuller meal), along with a little extra peanut sauce on the side to dip, if desired; best served fresh, but refrigerate if serving later.