Teriyaki Chicken Wraps with Asian Slaw
Yields 8 lettuce wraps
Ingredients
Dressing:
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup rice vinegar
- 1 Tbsp low-sodium soy sauce or tamari
- 1 tsp sesame oil
- 1 Tbsp creamy peanut butter
- ½ tsp salt
- ½ tsp sriracha, (Thai hot sauce - optional)
- 1 Tbsp minced ginger
- ½ tsp minced garlic
Slaw:
- 16 oz 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
- ½ cup salted peanuts, chopped
- ½ 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
Instructions
- 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!
Notes
Refrigerate any leftovers. Slaw Recipe lightly altered from Once Upon A Chef