Description
A fresh and tasty meal featuring shredded chicken, crunchy vegetables, and a creamy peanut dressing, perfect for lunch or dinner.
Ingredients
- ½ cup peanut butter (natural, creamy)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1-2 teaspoons sriracha sauce (to taste)
- Water, as needed to thin
- 3 cups cooked chicken breast, chopped
- 3 cups coleslaw mix
- 1 cup grated carrots
- ½ cup fresh cilantro, chopped
- ½ cup roasted peanuts, roughly chopped
- 6 large flour tortillas
Instructions
- Make the Peanut Dressing: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar (or honey), rice wine vinegar, minced garlic, ginger, and sriracha until smooth. If too thick, add water a tablespoon at a time until pourable.
- Prepare the Filling: In a large mixing bowl, combine chopped chicken, coleslaw mix, carrots, cilantro, and roasted peanuts. Toss gently to mix.
- Dress the Filling: Pour the prepared peanut dressing over the chicken mixture. Toss until everything is evenly coated. Let it sit 3–5 minutes for flavors to meld.
- Warm Tortillas: Wrap tortillas in a damp paper towel and microwave for about 30 seconds until pliable.
- Assemble the Wraps: Lay each tortilla flat. Place about one-sixth of the filling in the center. Fold in the sides and roll up tightly from the bottom. Slice diagonally if desired. Serve immediately and enjoy!
Notes
Store filling and tortillas separately in airtight containers for up to 3 days. Use warm tortillas for easier folding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Thai