thai chicken wraps

| ingredient |

| chicken |

2 lb skinless chicken thighs/breast

1/2 tsp salt

1/2 tsp pepper

1/2 tsp chili Powder

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp ground coriander

1/2 tsp cayenne: optional

| slaw |

1 c sliced cabbage red

1 c red pepper thinly sliced

1 c carrots thinly sliced

1/2 seedless cucumber thinly sliced (optional)

1/2 c chopped cilantro leaves and stems

| peanut sauce |

1/2 c smooth peanut butter

2 tbs soy sauce

1 tbs sesame or veggie oil

1 tbs rice vinegar

1 tbs ginger minced

1 tbs garlic minced

1 tbs sriracha or hot sauce optional

1 tbs fresh lime juice

1/4 c water

| instructions |

mix all dry into a large bowl, season chicken and let sit for 15 mins. Heat a large heavy-duty pan to medium-high heat (1-2 minutes).

add 1 tsp oil to pan. Cook chicken in pan until golden and cooked through, 5-6 minutes per side. remove from pan and cool for 5 minutes then chop into chunks or slices. set aside.

|alternatively, you can use any cooked chicken|

in a medium bowl, whisk together the peanut sauce ingredients. in another bowl, add the cabbage, carrots, 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 about 10 seconds in the microwave to make them easier to work with.

divide the chicken and coleslaw between each tortilla

roll tightly, securing with toothpicks if necessary.

#seasons #food #summer