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Ingredients
  • subheading: FOR THE WRAPS:
  • 4 cups coleslaw mix (or use a mix of 3 cups shredded cabbage and 1 cup shredded carrots)
  • ¼ cup chopped fresh cilantro (may omit or substitute parsley if not a fan)
  • 2 cooked chicken breasts, shredded or thinly sliced (about 12 to 14 ounces cooked)
  • 6 large (burrito size) flour tortillas (use gluten-free wraps if needed)
  • Optional: ⅓ cup roasted peanuts; ½ a red bell pepper, julienned; 2 thinly sliced scallions
  • subheading: FOR THE FAVORITE PEANUT DRESSING:
  • ¼ cup (64g) peanut butter
  • ¼ cup (60ml) low sodium soy sauce or tamari (gluten-free if needed)
  • 3 tablespoons (60g) honey
  • 3 tablespoons (45ml) unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic (or 1 medium clove)
  • 2 tablespoons (28ml) mild olive or vegetable oil
Steps
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