Thai Peanut Crunch Chicken Wraps

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 3 cups cooked shredded chicken breast
• 1/3 cup creamy peanut butter
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 1/2 Tbsp honey
• 1 Tbsp toasted sesame oil
• 1 Tbsp grated fresh ginger
• 1 minced garlic clove
• 2 Tbsp lime juice
• 2–3 Tbsp warm water
• 4 cups colese slaw mix
• 1 cup shredded carrots
• 1 red bell pepper
• 4 green onions
• 1/2 cup fresh cilantro
• 1/3 cup chopped roasted peanuts
• 4 large flour tortillas or lavash
• to taste sriracha (optional)

Instructions

1. 1In a medium bowl whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and lime juice until smooth. Thin with warm water at a time until the dressing is pourable but still coats a spoon.
2. 2Taste and adjust heat with sriracha if you like it spicy; set aside half the dressing for drizzling later.
3. 3Place shredded chicken in a bowl and toss with the remaining half of the peanut dressing until every strand is glossy and coated.
4. 4Thinly slice the red bell pepper into matchsticks and slice the green onions on a sharp bias. Roughly chop cilantro leaves and stems.
5. 5In a large bowl combine coleslaw mix, shredded carrots, bell pepper, green onions, cilantro, and half the chopped peanuts.
6. 6Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted in spots.
7. 7Lay a warm tortilla flat, pile on a generous handful of the crunchy slaw, then top with dressed chicken.
8. 8Drizzle with extra peanut sauce, sprinkle remaining peanuts, and fold the sides in before rolling tightly from the bottom like a burrito.
9. 9Slice each wrap on the diagonal with a sharp knife. Serve immediately or wrap snugly in parchment and refrigerate up to 24 hours for grab-and-go lunches.
10. 10If packing ahead, keep a small container of extra sauce on the side so the tortilla does not soften.