Thursday, October 17, 2013
I'm not sure when it started, but I'm a bit of a broccoli slaw fan lately... I've had a couple of recipes that have called for it and boy I just love the taste of it! The crispness just adds something to the recipes that it has been in. Definitely calling my name every time I see a recipe that calls for it! This was pretty easy to throw together and it tasted awesome!! Packed with veggies and the kids loved it too!
Thai Peanut Chicken Wrap
(recipe found on landolakes.com)
1/3 cup peanut butter
1/3 cup honey
1/4 cup soy sauce
1/4 cup water
1 tablespoon lime juice
1/4 cup butter
1 (10 ounces) package broccoli slaw
1 cup shredded carrots
1 teaspoon garlic
14 ounces boneless skinless chicken breast tenders
4 (10") tortilla shells
1/4 cup dry roasted peanuts
Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
Melt two tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.
Melt remaining two tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.
Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.