Recipe Wednesday!!! - Thai Chicken Salad Wraps

 Thai Chicken Salad Wraps

We tried these for the 1st time last night.  Paul loved them!! 

I did my chicken in the crockpot - seasoned with Kinder's Buttery Chicken seasoning, Lawry's, & Garlic Pepper.  I just chopped cabbage & carrots (I hate pre-mixed stuff).  I used the Natural Peanut butter but chopped pecans instead of peanuts (that's what we had). We also used spinach wraps instead of tortillas.  I personally thought it was a little dry - but Paul thought it was perfect. I might just add a little more of the sauce next time but the flavor was super good. I also might let it sit in the fridge for a bit to get the flavors all mixed before assembling.  But we definitely will be having again. 

Thai Chicken Salad Wraps

Ingredients

3 chicken breasts, cut into quarters

1 1/2 cups dry coleslaw mix (shredded cabbage and carrots)

3 green onions, thinly sliced

3 tablespoons chopped cilantro

3 tablespoons chopped dry-roasted peanuts

3 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons lime juice

3 tablespoons light brown sugar

3 tablespoons light sesame oil

Step 1: Bring a large pot of water to a boil. Add chicken and cook, 10-15 minutes, until fully cooked through. Remove from heat. Remove chicken from water and allow to cool completely. Cut into 1/2-inch cubes and place in a large bowl.

Step 2: Add coleslaw mix, green onions, cilantro and peanuts to large bowl and toss to combine.

Step 3: In a separate small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic and red pepper flakes until smooth. Pour sauce over dry ingredients and toss to coat completely.

Step 4: Place 4-5 lettuce leaves on bottom half of each tortilla. Top each with a few heaping tablespoonfuls of chicken salad mixture. Fold over sides of tortilla, then roll up from bottom to top. Repeat with remaining tortillas. Cut tortillas in half and serve