Description
Delicious and easy-to-make Peanut Chicken Wraps featuring tender chicken breasts, crunchy coleslaw mix, and a flavorful homemade peanut sauce. These wraps offer a perfect balance of sweet, tangy, and savory flavors, ideal for a quick lunch or light dinner.
Ingredients
Scale
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 to 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, minced
Instructions
- Make the Peanut Sauce: In a medium bowl, whisk together the honey, olive oil, peanut butter, rice vinegar, soy sauce, sesame oil, pepper, salt, crushed red pepper flakes, grated ginger, and minced garlic until smooth and well combined.
- Prepare the Coleslaw Mixture: In a separate large bowl, combine the coleslaw mix, shredded carrots, chopped cilantro, and roasted peanuts. Pour the prepared peanut sauce over the mixture and stir well to coat everything evenly. Let it sit to allow the flavors to meld while you prepare the tortillas and chicken.
- Warm the Tortillas: Heat the tortillas in the microwave for about 10 seconds each to make them pliable and easier to roll without cracking.
- Assemble the Wraps: Divide the chopped or sliced cooked chicken breasts evenly among each tortilla. Top the chicken with the peanut coleslaw mixture.
- Roll the Wraps: Tightly roll each tortilla around the filling, securing with toothpicks if necessary to hold the wraps together.
Notes
- You can substitute homemade peanut sauce with store-bought peanut sauce for convenience.
- For extra flavor, lightly toast the peanuts before adding them to the coleslaw mixture.
- These wraps are best served fresh, but can be refrigerated for up to 24 hours with toothpicks removed.
- Adjust the crushed red pepper flakes to your preferred level of spiciness.
