Ingredients
1/4 cup peanut butter
1/4 cup low-sodium soy sauce
2 tbsp brown sugar or honey
2 tbsp rice wine vinegar
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 tsp sriracha sauce
1–2 tbsp water (optional)
2 chicken breasts, cooked and chopped
3 cups coleslaw mix
1/2 cup grated carrot (optional)
1/4 cup chopped cilantro
1/4 cup roasted, salted peanuts
4–6 tortillas
Instructions
- In a small bowl, whisk together peanut butter, soy sauce, brown sugar or honey, rice wine vinegar, garlic, ginger, and sriracha. Thin with water if needed until desired consistency is reached.
- In a large mixing bowl, combine chicken, coleslaw mix, grated carrot, cilantro, and peanuts.
- Drizzle the prepared dressing over the mixture and toss until evenly coated. Let sit for a few minutes to absorb the flavors.
- Warm tortillas in the microwave for about 30 seconds until pliable.
- Divide the filling evenly among tortillas, wrap tightly, and serve immediately.
Notes
- Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.
- Add cucumbers or bell peppers for extra crunch.
- Use whole wheat or spinach tortillas for added nutrition.
- For gluten-free, use gluten-free soy sauce and tortillas.
- Add lime juice before serving for a fresh, tangy finish.
- Store filling and tortillas separately to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: No-Cook Assembly
- Cuisine: Thai-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
