Go Back

Teriyaki Chicken Wraps with Asian Slaw

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8 lettuce wraps



  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 tsp sesame oil
  • 1 Tbsp creamy peanut butter
  • 1/2 tsp salt
  • 1/2 tsp sriracha (Thai hot sauce - optional)
  • 1 Tbsp minced ginger
  • 1/2 tsp minced garlic


  • 1 (16oz) bag prepared shredded coleslaw (about 7 1/2 cups)
  • 1 cup shredded red cabbage (if not included with coleslaw mix)
  • 2 cups prepared shredded/matchstick carrots
  • 1 red bell pepper, sliced thin
  • 1 cup cooked and shelled edamame (I used a steamable frozen bag - microwave cooked it, then cooled it in an ice water bath)
  • 2 green onions, sliced thin
  • 1/2 cup salted peanuts, chopped
  • 1/2 cup loosely packed cilantro, chopped

Other Ingredients

  • 2 single serve Evol Teriyaki Chicken Frozen Meals
  • butter/boston lettuce -- separate leaves, rinse, and dry with a paper towel or salad spinner


  • Whisk dressing ingredients in a large bowl until combined. Set aside.
  • Combine slaw ingredients into a very large bowl. Toss with dressing until evenly coated. Let sit for 10 minutes to soak up dressing. Taste and adjust seasoning if needed (i.e. more salt).
  • Microwave teriyaki chicken meals individually according to package directions.
  • Spoon teriyaki chicken mixture onto lettuce leaves. Top with slaw. Enjoy!


Refrigerate any leftovers. Slaw Recipe lightly altered from Once Upon A Chef