Spicy Thai-Mex Chicken Wraps

Submitted by gailanng

"Creative Cooking with Chicken."

 

• Ready In: 25mins
• Ingredients: 17
• Serves: 4

ingredients

• 8 (5443.10-7257.47 g) chicken thighs, boneless and skinless cut into thin strips

• Marinade

• 59.14 ml soy sauce
• 14.79 ml dark-roasted sesame oil
• 14.79 ml sugar
• 2 garlic cloves, minced
• 2.46 ml dry crushed red pepper

• Slaw

• 473.18 ml packaged coleslaw mix
• 113.39 g can whole green chilies, drained and chopped
• 236.59 ml cheddar cheese, shredded
• 59.14 ml red onion, chopped
• 14.79 ml chopped honey roasted peanuts
• 29.58 ml chopped fresh cilantro
• 118.29 ml ranch salad dressing
• 14.79 ml fresh lime juice
• 4.92 ml ground cumin
• 8 flour tortillas, warmed (6-inch)
• lime slices and fresh cilantro stem (to garnish) (optional)

directions

1. Rinse chicken thighs, pat dry and place in a shallow dish. Whisk together marinade ingredients and pour over chicken, tossing to coat; set aside.
2. Place coleslaw mix in medium bowl and add chilies, cheese, onion, peanuts, and cilantro. Whisk together salad dressing, lime juice and cumin. Pour over coleslaw mixture and toss to combine; set aside.
3. Heat large non-stick skillet over medium-high heat. Add chicken and marinade. Stir-fry 3 to 5 minutes until chicken is done. Remove chicken with slotted spoon and place in serving bowl.
4. To serve, place equal amounts of chicken on each warmed tortilla. Top with equal amounts of slaw mixture. Roll up, securing with toothpicks if necessary.
5. Garnish with lime slices and cilantro if desired.