- 2½ cups shredded cabbage
- 2 cups shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onion, sliced
- ¼ cup chopped peanuts (salted or unsalted)
- ¼ cup chopped fresh cilantro
- 3 cooked chicken breasts
- 6 tortilla wraps
- ¼ cup honey
- ¼ cup olive oil (or vegetable oil)
- ¼ cup peanut butter
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon pepper
- ¼ teaspoon salt
- ¼-1/2 teaspoon crushed red pepper flakes
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, minced
- In a medium bowl, whisk together the sauce ingredients.
- In another bowl, add the cabbage, carrots, red peppers, green onions, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
- Heat up the tortillas for 10-15 seconds in the microwave to make them more flexible. Lay the tortillas out to fill them.
- Thinly slice the chicken
- Add a small portion of chicken (about a half a chicken breasts-worth) to each tortilla.
- Divide the cabbage mixture between each of the wraps.
- Roll tightly, securing with toothpicks if necessary.
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