Thai Chicken Salad Wraps

• Meat

  • 3 Chicken breasts, cut into quarters

• Produce

  • 1 Butter or bibb lettuce
  • 3 tbsp Cilantro
  • 1 1/2 tsp Garlic
  • 3 Green onions
  • 3 tbsp Peanuts, dry roasted

• Condiments

  • 3 tbsp Lime juice
  • 3 tbsp Peanut butter, creamy
  • 3 tbsp Soy sauce

• Baking & Spices

  • 3 tbsp Brown sugar, light
  • 1 1/2 cups Cole slaw mix, dry
  • 1 Pinch Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Sesame oil, light

• Bread & Baked Goods

  • 4 (10 inch flour tortillas

Found on tablespoon.com

Description

Ingredients

• 3 chicken breasts, cut into quarters
• 1 1/2 cups dry cole slaw mix (shredded cabbage and carrots)
• 3 green onions, thinly sliced
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped dry-roasted peanuts
• 3 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons lime juice
• 3 tablespoons light brown sugar
• 3 tablespoons light sesame oil
• 1 1/2 teaspoons minced garlic
• Pinch of red pepper flakes
• 4 to 6 10-inch flour tortillas
• Butter or bibb lettuce

Directions

• 1 Bring a large pot of water to a boil. Add chicken and cook, 10-15 minutes, until fully cooked through. Remove from heat. Remove chicken from water and allow to cool completely. Cut into 1/2-inch cubes and place in a large bowl.
• 2 Add cole slaw mix, green onions, cilantro and peanuts to large bowl and toss to combine.
• 3 In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic and red pepper flakes until smooth. Pour sauce over dry ingredients and toss to coat completely.
• 4 Place 4-5 lettuce leaves on bottom half of each tortilla. Top each with a few heaping tablespoonfuls of chicken salad mixture. Fold over sides of tortilla, then roll up from bottom to top. Repeat with remaining tortillas. Cut tortillas in half and serve.

Nutrition