For the Chicken Wraps:
3 c coleslaw mix
1 c shredded carrots
1/3 c roasted peanuts
1/4 c fresh cilantro - or herb of choice for cilantro haters
2 cooked chicken breasts, chopped or sliced
6 large tortillas (I use mission brand)
1 cucumber sliced
For the Peanut Sauce:
1/4 c honey
1/4 c olive oil (or vegetable oil)
1/4 c peanut butter
2 1/2 tbs unseasoned rice vinegar
1 1/2 tbs soy sauce
1 tsp sesame oil
1/2 tsp ground pepper
1/4 tsp salt
1/4-1/2 tsp crushed red pepper flakes
1 tbs ginger
1 large clove or garlic minced
In a medium bowl whisk together all peanut sauce ingredients until combined.
In a separate bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let that sit while you prepare the rest.
Warm up the tortillas for a few seconds in the microwave to make them easier to work with.
Divide the chicken and coleslaw mixture between the tortillas. Top with cucumbers.
Roll tightly securing with toothpicks if needed.
*adapted from Simply Whisked
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