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Thai Chicken Salad Cones
These handheld wraps feature a quick peanut dressing tossed with shredded chicken and crunchy vegetables. Using canned chicken and pre-shredded coleslaw mix makes this a fast, no-cook meal. They work well for a light lunch or a casual weeknight dinner. The creamy peanut butter and tangy rice vinegar create a savory sauce that coats the crisp cucumber and fresh cilantro perfectly.
Ingredients
- 1 tablespoon packed brown sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar or cider vinegar
- 1 tablespoon fish sauce
- ⅛ teaspoon ground red pepper (cayenne)
- 2 cans (10 oz each) chunk light chicken, drained
- 1½ cups coleslaw mix (from 16-oz bag)
- ½ cup chopped seeded cucumber
- ½ cup chopped fresh cilantro
- ¼ cup coarsely chopped dry-roasted peanuts
- 4 spinach-flavor flour tortillas (8 to 10 inch)
Instructions
- 1Whisk the brown sugar, peanut butter, rice vinegar, fish sauce, and cayenne pepper together in a small bowl until smooth.
- 2Combine the drained chicken, coleslaw mix, chopped cucumber, cilantro, and peanuts in a medium bowl. Pour the peanut dressing over the top and toss everything until well coated.
- 3Slice the spinach tortillas in half and roll each piece into a cone shape. Fill the tortilla cones evenly with the chicken salad mixture.