Ingredients
Method
Make the peanut sauce
- Whisk peanut butter, soy sauce, lime juice, honey, and minced garlic together in a bowl until smooth, thinning with warm water just until pourable; aim for a glossy, drizzle-able consistency.
Combine the filling
- Add shredded chicken and shredded cabbage slaw mix to the peanut sauce and toss with a few tablespoons until the chicken is coated and the slaw looks lightly glazed.
Assemble and roll
- Lay out flour tortillas flat and fill each with the chicken slaw mixture, shredded carrots, and chopped cilantro in an even line.
Finish and serve
- Drizzle any remaining peanut sauce over the filled tortillas so each bite gets a creamy coating.
Slice
- Roll tightly into wraps and slice in half to serve, keeping the seam side down for best structure.
Notes
Pro tip: if meal prepping, keep the peanut sauce separate and toss only the amount you’ll eat first so the slaw stays crunchy. Refrigerate wrapped components (and sauce separately) up to 3 days; freeze the sauce for up to 2 months and thaw overnight in the fridge. For a dairy-free swap, this recipe already is dairy-free—just use any allergy-friendly peanut butter and check honey/soy sauce if you need gluten-free.