I love quick meals like this on busy nights. You can make the sauce ahead of time then use a Asian slaw mix like what I did from HEB. We grilled the chicken for added flavor and just sprinkled on a little of this seasoning.
Spicy Thai Peanut Wraps
(Adapted from The Chunky Chef)
FOR THE PEANUT SAUCE:
1/2 cup natural creamy peanut butter
1/4 cup coconut milk, canned
1 1/2 Tbsp soy sauce
1 1/2 Tbsp tamari
1 1/2 Tbsp brown sugar
1 1/2 Tbsp minced fresh ginger
2 Tbsp lime juice
1 tsp minced garlic
1/2 tsp red pepper flakes
1 tsp red curry paste
1 small shallot peeled and finely minced
FOR THE WRAPS:
Flour tortillas
Fresh cilantro
Tyson Grilled & Ready Chicken Breast Fillets
Shredded purple cabbage
Shredded carrots
Birds Eye Protein Blend California variety
Combine all peanut sauce ingredients in a mixing bowl and whisk thoroughly. Alternatively, you can add ingredients to a blender or food processor and process to make smooth.
Place tortilla on a plate and spread with peanut sauce. To the center strip of the tortilla, add fresh cilantro, Tyson Grilled and Read chicken breast fillet (cut into strips), shredded carrots, shredded purple cabbage and Birds Eye Protein Blend vegetables.
Roll into wrap shape and enjoy!
