A delightful twist on Thai wraps, combining tender chicken, crisp vegetables, and a savory peanut sauce.
In a small saucepan, combine the peanut butter, soy sauce, honey, water, and minced garlic.
Stir constantly to prevent the sauce from sticking to the pan.
Heat the mixture over medium heat until smooth and well combined.
If the sauce is too thick, add a bit more water to reach your desired consistency.
Set the peanut sauce aside to cool slightly.
Cover the saucepan to keep the sauce warm while preparing the other components.
Season the chicken breasts with salt and black pepper.
Ensure the chicken is evenly coated for consistent flavor.
Heat a skillet over medium-high heat and cook the chicken until fully cooked, about 5-7 minutes per side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest before slicing into strips.
Resting the chicken allows the juices to redistribute, keeping it moist.
In the same skillet, add the broccoli slaw mix, red onion, carrot, and grated ginger.
Stir-fry the vegetables quickly to retain their crispness.
Cook the vegetables over medium heat until tender-crisp, about 3-4 minutes.
Avoid overcooking to maintain the vibrant colors and textures.
Warm the tortillas in the microwave or oven until pliable.
Wrap the tortillas in a damp paper towel to prevent them from drying out.
Spread a tablespoon of peanut sauce onto each tortilla.
Spread the sauce evenly for consistent flavor in every bite.
Layer the chicken strips and cooked vegetables onto the tortillas.
Don't overfill the tortillas to make rolling easier.
Roll up each tortilla tightly and secure with a toothpick if needed.
Tuck in the sides of the tortilla as you roll to keep the filling contained.
Serve the wraps immediately with the remaining peanut sauce on the side.
Garnish with chopped peanuts or fresh cilantro for an extra touch.
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