Thai Peanut Chicken Wraps

Serves: 6

Source: Simply Whisked

For the peanut sauce:

1/4 cup honey
1/4 cup olive oil (or vegetable oil)
1/4 cup peanut butter
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/4–1/2 teaspoon crushed red pepper flakes
1 tablespoon grated fresh ginger
1 large garlic clove, minced

For the chicken wraps:

3 cups coleslaw mix
1 cup shredded carrots
1/3 cup roasted peanuts
1/4 cup chopped fresh cilantro
2 cooked chicken breasts, chopped or sliced
6 large tortillas

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.