Spicy Thai-Mex Chicken Wraps

Creative Cooking with Chicken.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8 (1 1/2-2 lb)  chicken thighs, boneless and skinless cut into thin strips

• Marinade

• 1⁄4 cup soy sauce
• 1  tablespoon  dark-roasted  sesame oil
• 1  tablespoon sugar
• 2  garlic cloves, minced
• 1⁄2 teaspoon dry crushed red pepper

• Slaw

• 2  cups  packaged coleslaw mix
• 1 (4 ounce) can whole green chilies, drained and chopped
• 1  cup cheddar cheese, shredded
• 1⁄4 cup red onion, chopped
• 1  tablespoon  chopped  honey roasted peanuts
• 2  tablespoons  chopped fresh cilantro
• 1⁄2 cup  ranch salad dressing
• 1  tablespoon fresh lime juice
• 1  teaspoon 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.