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Peanut Sauce Chicken Wraps with an Asian Slaw

Peanut Sauce Chicken Wraps with an Asian Slaw

Makes 4 Wraps
How to Make Ahead:
Up to 1 Day Ahead, make the wraps and keep in the fridge until ready to eat.


Ingredients

  • 2 cups cooked chicken, shredded
  • 2 cups peanut sauce (recipe below)
  • 1/3 cup carrot, shredded
  • 1/3 cup red cabbage, shredded
  • 1/3 cup napa cabbage, shredded
  • 3 Tablespoons cilantro, roughly chopped
  • 1/3 cup green onion, ¼ inch slices
  • 1/3 cup red bell pepper, small dice
  • 2 Tablespoons lime juice
  • 4 red pepper wraps (or flour)
  • ½ cup white or brown rice, cooked


Directions

  1. In a small bowl, mix the chicken and 1 cup of the peanut sauce together.
  2. In a medium bowl, mix the carrot, red and napa cabbages, cilantro, green onion, bell pepper and lime juice together.
  3. Lay the tortillas out on a clean surface and on the bottom third, spread the remaining peanut sauce evenly over each tortilla. Top the peanut sauce with rice, slaw and chicken.
  4. Roll up and wrap in parchment paper.


Peanut Sauce

Makes 2 cups
I like to make a double or triple batch and freeze it for a quick make ahead meal.

Ingredients

  • 3 Tablespoons olive oil
  • 1 cup yellow onion (minced)
  • 2 Tablespoons clove garlic (minced)
  • 2 Tablespoons ketchup
  • 3 teaspoons red chili paste
  • 4 teaspoons hoisen
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • ¼ cup + 2 Tablespoons coconut milk
  • ¼ cup creamy peanut butter

Directions

  1. In a small sauce pan, on medium/low heat, sauté oil, onion and garlic together until fragrant and translucent about 2-3 minutes, stirring occasionally.
  2. Whisk in remaining ingredients and bring to a simmer. Take off heat and serve.

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