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Asian Chicken Wraps with Favorite Peanut Dressing
Yield: 6 wraps
Crunchy slaw and protein-rich chicken are bathed in a peanutty dressing then rolled into a handy wrap in this Asian-inspired meal that's sure to become a family favorite! 

For the wraps:

  • 4 cups coleslaw mix (or use a mix of 3 cups shredded cabbage and 1 cup shredded carrots)
  • ¼ cup chopped fresh cilantro (may omit or substitute parsley if not a fan)
  • 2 cooked chicken breasts, shredded or thinly sliced (about 12-14 ounces cooked)
  • 6 large (burrito size) flour tortillas (use gluten-free wraps if needed)
  • Optional: ⅓ cup roasted peanuts; ½ a red bell pepper, julienned; 2 thinly sliced scallions

For the favorite peanut dressing:

  • ¼ cup (64g) peanut butter
  • ¼ cup (60ml) low sodium soy sauce or tamari (gluten-free if needed)
  • 3 tablespoons (60g) honey
  • 3 tablespoons (45ml) unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic (or 1 medium clove)
  • 1-2 teaspoons sriracha sauce (or to taste)
  • 2 tablespoons (28ml) mild olive or vegetable oil

Instructions:

  1. In a medium bowl, whisk together the peanut dressing ingredients. (Prep ahead tip: dressing may be prepared up to several days in advance and refrigerated. It will keep for several weeks.)
  2. To a large bowl, add the coleslaw mix, cilantro, and optional peanuts, red pepper, and/or scallions. Drizzle some of the sauce over the mixture and toss – you want just enough to lightly coat the slaw. Set the slaw and remaining dressing aside. (Prep ahead tip: the slaw may be covered and refrigerated until ready to use.)
  3. To make the tortillas more pliable and easier to work with, heat them for about 10 seconds in the microwave. Divide the chicken and coleslaw among each tortilla. You may drizzle with a bit more sauce, if desired, or serve some on the side for dipping. (Helpful hint: you don’t need to make all six wraps at once, as the components will keep in the refrigerator and may be used over several days.)
  4. Fold in the sides of each tortilla and then roll tightly to secure the filling inside. You may find it helpful to secure each side with a toothpick before cutting in half.

Notes:

Beyond the optional wrap ingredients, you could add julienned cucumber or line the wraps with lettuce. Feel free to be creative, just beware of overstuffing the wraps. (I have done this, in which case I leave the top open and serve more like a gyro－or like a cone shape!)

More recipes at FountainAvenueKitchen.com