Ingredients
For the Dressing:
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1/4 cup peanut butter
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1/4 cup low-sodium soy sauce
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2 Tbsp brown sugar or honey
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2 Tbsp rice wine vinegar
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1/2 Tbsp minced garlic
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1/2 Tbsp minced ginger
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1 tsp sriracha sauce
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1-2 Tbsp water (optional, for thinning)
For the Wraps:
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2 chicken breasts, cooked and chopped
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3 cups coleslaw mix
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1/2 cup grated carrot (optional)
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1/4 cup chopped cilantro
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1/4 cup roasted, salted peanuts, chopped
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4-6 tortillas (flour or gluten-free)
Instructions
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Make the Dressing:
In a small bowl or liquid measuring cup, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, minced garlic, minced ginger, and sriracha sauce. If the mixture is too thick, thin it with 1-2 tablespoons of water. -
Prepare the Filling:
In a large mixing bowl, combine the chopped chicken, coleslaw mix, grated carrots (if using), cilantro, and chopped peanuts. -
Combine with Dressing:
Pour the peanut dressing over the chicken and vegetable mixture. Toss everything together until well-coated. Let it sit for a few minutes to allow the flavors to meld. -
Warm the Tortillas:
Microwave the tortillas for about 30 seconds to soften them, making them easier to roll. -
Assemble the Wraps:
Spoon an even amount of the chicken and veggie mixture onto each tortilla. Wrap tightly, folding in the edges as you roll. -
Serve:
Cut the wraps in half and serve immediately. Enjoy!
Notes
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If your peanut butter is too thick, microwave it for about 30 seconds to make it easier to mix.
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Adjust the level of sriracha sauce to suit your spice tolerance.
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You can store the prepared filling in the fridge for up to 2 days, but it’s best to assemble the wraps fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: No-Bake, Quick & Easy
- Cuisine: Thai
- Diet: Gluten Free