Peanut Chicken Wraps

I have not been very popular in my house as of late...

We have a wedding we are planning on attending this summer.  I decided a few months ago that Mama Z is going to shed some inches so she can rock the dance floor at the reception.  What does this entail?  

Trying to seriously scale back on everything.  I'm not going to say a diet, but more of a lifestyle reset.  

Among a few other changes, I had already decided I was going to give up bread for Lent.  In this mind set, I decided to start it earlier (as in two weeks ago) and continue it way past Easter with this goal.  For the next six months I am saying good-bye to my breads, muffins, pancakes, waffles, crackers, cookies, cake...basically everything that I really, really...really like.  (This is the part where I have lost the popularity contest at my house).

I'm trying to bring some better and healthier choices as best as I can to our table every day, while keeping realistic.  Wish me luck and say some prayers for me...mamma's going to need it!

When I used to work in the city, every now and again, I would need to grab a quick lunch and would sometimes pick up the Starbuck's Thai Chicken Wrap boxes.  Since I can't remember the last time I was in a Starbucks, I was thrilled to find this recipe for Peanut Chicken Wraps.

Love, Love, Love these wraps!  I make one large one and cut it in half, to have one half for lunch, and the other half either for dinner, or lunch the next day.  This sauce which goes without saying is pure heaven.

* This recipe makes 18 large wraps.  I cut the portions to make 1/3 of what it calls out for, since it's just me enjoying these little beauties.

Peanut Chicken Wraps

Courtesy of Simplywhisked.com

** Makes 18 Wraps

For The Chicken Wraps:

9 cups coleslaw mix

3 cups shredded carrots

1 cup roasted peanuts

3/4 cup chopped fresh cilantro (optional)

6 cooked chicken breasts, chopped, sliced, or shredded

18 large tortillas 

Cooks note:  (I used spinach tortillas)

For The Peanut Sauce:

3/4 cup honey

3/4 cup olive oil

3/4 cup peanut butter

9 Tbl unseasoned rice vinegar

3 Tbl soy sauce

3 tsp sesame oil

1-1/2 tsp pepper

3/4 tsp salt

3/4 to 1-1/2 tsp crushed red pepper flakes

3 Tbl grated fresh ginger

3 large garlic cloves, peeled and minced

In a medium bowl, whisk together the peanut sauce ingredients.  Set aside.

In another bowl, add the cabbage, carrots, cilantro, and peanuts.  Pour a little of the sauce over the mixture and stir.

Let this sit while you prepare the tortillas and chicken.

Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.

Divide the chicken and coleslaw between each tortilla.

Roll tightly, securing with toothpicks if necessary.

Serve with side of peanut sauce for dipping.

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