Season the Chicken with thyme, salt and pepper. Pan sear with oil on medium-high heat for 4-6 minutes or until cooked through. Let it rest 5 minutes. Slice chicken into mouth bite pieces.
2
Cut the taco wraps into slices. Pan sear in the juices of the chicken until the slices are crispy.
3
Mix all ingredients for the dressing in a blender. Add more water if the consistency is to thick.
4
Roughly chop the lettuce. Then chop the radish and cucumber into smaller pieces. Mix together with chicken and crispy wrap slices. Pour over the dressing and serve.
