Spicy Thai-Mex Chicken Wraps |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Creative Cooking with Chicken. Ingredients:
8 (1 1/2-2 lb) chicken thighs, boneless and skinless cut into thin strips |
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 |
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.
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