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Crunchy Asian Peanut Wrap

Ingredients

Filling

  • 3 cups coleslaw mix
  • 1 cup carrots shredded
  • 1/3 cup roasted peanuts
  • 1/4 cup fresh cilantro chopped
  • 2 chicken breasts sliced
  • 1 large egg beaten
  • 1 cup corn flakes
  • 1/4 cup olive oil
  • 2 tbsp butter
  • 6 large tortillas

Peanut Sauce

  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/4 cup peanut butter
  • 3 tablespoons unseasoned rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1 tbsp grated fresh ginger
  • 1 large garlic clove minced

Instructions

  1. In a medium sized bowl, mix together all the peanut sauce ingredients.

  2. In a separate bowl, add the coleslaw mix, carrots, cilantro, and peanuts. Combine this with the peanut sauce mixture and stir. Refridgerate while you prepare the chicken.

  3. Place cornflakes in a large zip lock bag and with your hands crush the cornflakes into small pieces. You can also use and blender and give it 2-3 pulses.

  4. Dip each slice of chicken into the beaten egg bowl and place in the zip lock bag. Close and shake the bag well until the chicken is coated.

  5. Heat the butter and olive oil on a large pan on medium heat. Once butter is melted and slightly sizzling place the chicken down and cook until browned. Do the same for the other side until chicken is cooked all the way through.

  6. Evenly distribute peanut coleslaw mixture and chicken onto each tortilla. Roll tightly and serve!