• Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
• Wash and dry all produce.
• Zest, then juice lime.
• Cut cucumber into 1/4-inch pieces.
• Thinly slice green onion.
• Pick a few mint leaves from stems, then roughly chop 2 tsp (4 tsp).
• Roughly chop spinach.
• Peel, then coarsely grate half the carrot (whole carrot for 4 servings).

• Pat chicken dry with paper towels. Season with Moo Shu Spice Blend, salt and pepper.
• In a large bowl, combine half the hoisin sauce and 1/2 tbsp (1 tbsp) oil. Add chicken, then flip to coat. Set aside to marinate.
• To a medium bowl, add half the lime juice and 1/2 tsp (1 tsp) sugar. Season with a pinch of salt, then whisk until sugar dissolves.
• Add chopped mint, cucumbers and a quarter of the green onions. Toss to combine.

• To one side of the grill, add chicken. Close lid and grill for 6-8 min per side, flipping once, until cooked through.**
• Transfer chicken to a plate and rest, covered, for 5 min.

• Meanwhile, wrap tortillas in foil. (NOTE: For 4 servings, make 2 packets with 6 tortillas in each.) (NOTE: You can skip this step if you don't want to warm tortillas.)
• When chicken has been flipped, place tortilla packet on the other side of the grill. Grill for 2-3 min per side, flipping once, until warmed through.
• Remove from the grill and set aside.

• To another large bowl, add lime zest, remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.
• Add spinach, carrots and remaining green onions. Toss to combine.

• Thinly slice chicken.
• Divide spinach salad and chicken between tortillas.
• Drizzle with spicy mayo and remaining hoisin sauce.
• Spoon cucumber salsa over top.
• Sprinkle with peanuts, then roughly tear any remaining mint over top, if you like.

If you've opted to get chicken breasts, prep in the same way the recipe instructs you to prep pork chops, then increase the grilling time to 6-8 min per side.**