Asian Chicken Wraps with Peanut Sauce

This restaurant-inspired Asian chicken wrap formula is full of vegetables, macromolecule and drenched with a rather spicy, creamy peanut sauce. Makes vi chicken wraps. This step is facultative. I’ve had fantastic results with store bought peanut sauce, thus i'd suggest this even as very much like i'd a home-brewed sauce. If you wish it, my go-to peanut sauce is listed within the formula card below.

Cook the chicken but you wish. you'll bake it, sauté it, grill it, or ever purchase stewed chicken from the shop. Do no matter causes you to happy. i favor to pound my pigeon breast to regarding 1″ in. thickness and season them with salt, pepper and coarse garlic. Then I cook them in an exceedingly frypan with a small little bit of oil.

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. Let this sit while you prepare the tortillas and chicken.
3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
4. Divide the chicken and coleslaw between each tortilla
5. Roll tightly, securing with toothpicks if necessary.

Adapted from HERE