Asian Chicken Wraps
Prep time: 
Total time: 
Serves: 6 servings
Peanut Sauce:
  • ¼ cup honey
  • 3 Tbsp olive oil
  • ¼ cup creamy peanut butter
  • 3 Tbsp rice vinegar
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • ¼ tsp crushed red pepper flakes
  • 1 Tbsp grated fresh ginger or ginger paste
  • 1 garlic clove, minced
  • 4 cups coleslaw mix
  • ⅓ cup roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 2 cups (9 oz) shredded rotisserie chicken
  • 6 large tortillas
  1. In a medium bowl, whisk together the peanut sauce ingredients.
  2. In another bowl, add the cabbage, peanuts, cilantro and chicken; toss to mix. Pour the sauce over the mixture and mix well to coat thoroughly.
  3. Heat up the tortillas for about 10-15 seconds in the microwave to make them easier to work with.
  4. Divide the chicken-slaw mixture between each tortilla, placing it on one half of the tortilla. Fold the sides in before tightly rolling the wrap away from you, seam side down. Cut in half before serving, securing with toothpicks, if needed.
Recipe adapted from Simply Whisked
Nutrition Information
Serving size: 1 wrap Calories: 496 Fat: 22.2 Carbohydrates: 52.5 Sugar: 14.5 Sodium: 732 Fiber: 3.0 Protein: 22,5 Cholesterol: 35
Recipe by Prevention RD at