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15-Minute Thai-Style Peanut Chicken Salad Cones
When you need a fast meal without turning on the stove, these handheld wraps are the answer. We're tossing canned chicken and pre-shredded coleslaw mix in a quick, savory peanut dressing to keep things incredibly simple. Creamy peanut butter and tangy rice vinegar create a rich sauce that coats the crisp cucumber and fresh cilantro. They're fun to assemble and even better to eat, giving you a satisfying crunch in a convenient spinach tortilla cone.
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. Taking a moment to fully dissolve the sugar ensures a balanced flavor in the dressing.
- 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.
Notes
- Storage: Keep the chicken salad and tortillas separate in the fridge for up to 3 days to prevent soggy cones.
- Make ahead: Whisk the peanut dressing up to 3 days in advance and store it in an airtight container.
- Swap: If you don't have spinach tortillas, standard flour tortillas or large lettuce leaves work just as well.