Ingredients
Scale
- 1 lb chicken breast, cut into thin strips
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 3 cups shredded cabbage (mix of red and green)
- 1 cup shredded carrots
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 4 large flour or whole wheat tortillas
- 1/4 cup crushed peanuts
- Lime wedges for serving
Instructions
- Begin by preparing the peanut dressing and the slaw. In a small bowl, whisk together the peanut butter, lime juice, rice vinegar, and sriracha until smooth. If the mixture is too thick, add a teaspoon of water at a time until it reaches a drizzling consistency. In a large bowl, toss the shredded cabbage, carrots, cilantro, and green onions together. Pour the dressing over the vegetables and toss until everything is evenly coated. Set this aside in the refrigerator to allow the flavors to meld while you cook the chicken.
- Place a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken strips. Cook for about 5-6 minutes until the chicken is golden brown and cooked through. Lower the heat to medium and stir in the soy sauce, honey, ginger, and garlic. Toss the chicken constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece of meat. Remove the skillet from the heat and let the chicken rest for a few minutes.
- To assemble the wraps, lay a tortilla flat on a clean surface. Place a generous portion of the crunchy Asian slaw in the center of the tortilla. Top the slaw with a scoop of the glazed chicken. Sprinkle some crushed peanuts over the top for extra crunch. Fold in the sides of the tortilla and roll it up tightly like a burrito. Slice the wrap in half diagonally and serve immediately with lime wedges on the side for an extra zing.
- Cook Time: 30 minutes