What
you need,
For
the sauce,
1/3
cup peanut butter
1/3
cup honey
¼
cup soy sauce
¼
cup water
1
tbsp. lime juice
For
the wrap,
1
tbsp. olive oil
1
(10oz.) bag of broccoli slaw
1
cup shredded carrot
2
cups shredded chicken (I used a grocery store rotisserie chicken)
4-6
small flour tortillas
¼
cup dry roasted peanuts, chopped
2
tbsp. chopped fresh parsley or cilantro if you prefer
Start
by making the sauce. In a small saucepan whisk to combine the peanut butter,
honey, soy sauce, water and lime juice. Cook over medium heat until smooth and
heated through, about 5 minutes.
Reduce
heat to keep warm.
Heat
the oil in a large non-stick skillet over medium high heat. Add the broccoli
slaw and carrots. Cook for 5 minutes or so, until the veggies start to soften.
Add
the shredded chicken and stir to combine.
Stir
in ½ cup of the peanut sauce and stir to coat well. Continue to cook for 2-3 minutes
until heated through.
To
make the wrap, heat the flour tortillas in a moist paper towel in the microwave
for 20 seconds. Put about ½ a cup of the filling on each tortilla. Sprinkle on
a little of the chopped parsley and chopped peanuts.
Roll
the tortillas up tight.
Serve
with the extra sauce for dipping.
Jen of My Tiny Oven
