ASIAN CHICKEN WRAPS

I used a whole bag of coleslaw mix in lieu of the shredded carrot and cabbage, and there was PLENTY of dressing for that! It really stretched the recipe, brought down the calorie count a bit, and we didn't feel like there wasn't enough chicken. Loved the dressing on this... delicious and very easy to make.

PREP TIME: 15 MINUTES

TOTAL TIME: 15 MINUTES

YIELD: 6 WRAPS

CATEGORY: SANDWICHES

CUISINE: ASIAN

This recipe adapted form : dinnersdishesanddesserts.com

Ingredients

FOR THE CHICKEN WRAPS:

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts, chopped or sliced
• 6 large tortillas

FOR THE PEANUT SAUCE:*

• 1/4 cup honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 cup peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, minced

Instructions

1. In a medium bowl, whisk together the peanut sauce ingredients.
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. 
3. Let this sit while you prepare the tortillas and chicken.
4. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
5. Divide the chicken and coleslaw between each tortilla
6. Roll tightly, securing with toothpicks if necessary.

Notes

• Store bought peanut sauce may also be used.