Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine dressing ingredients and mix well. in a large bowl, combine vegetables and toss with half the dressing. divide vegetables onto 4 plates. in a non-stick skillet, heat sesame oil over medium heat. add chicken and stir-fry for 3 minutes. add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. stir in peanuts. top each plate of vegetables with warm chicken and peanuts. drizzle with remaining dressing. serve immediately.

Target recipe: preheat oven to 375 degrees f. spray large (4”)custard cups or foil tart pans with oil. cut wrappers into 6” circles.( use the top of a 6" bowl for a pattern. fit each into pans/cups.(edges will be ruffled). lightly spray each wrapper. bake until golden brown, 6-7 minutes. remove to cool; store in airtight container until ready to fill. combine chicken, lettuce, bean sprouts, onions and cilantro in large bowl. whisk dressing ingredients in small bowl or jar until well blended. pour dressing over salad and toss to coat evenly. spoon one cup into each shell and sprinkle with peanuts to serve.