Description
Crispy breaded chicken tenders wrapped in soft flour tortillas with crunchy slaw, fresh cilantro, peanuts, and a tangy stir‑fry sauce for a quick, satisfying snack.
Ingredients
Scale
- 1 1/2 pounds prepared breaded chicken tenders
- 3 cups coleslaw mix
- 3 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup stir fry sauce or sesame salad dressing, plus more if desired
- 1/2 cup chopped roasted peanuts
- 8 (8 inch) flour tortillas
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
Instructions
- Preheat a skillet over medium heat and lightly spray with cooking oil.
- Add the breaded chicken tenders and cook for 3‑4 minutes per side until heated through and lightly browned.
- While the chicken cooks, place the coleslaw mix in a large bowl.
- Add the chopped green onions, chopped cilantro, and chopped roasted peanuts to the slaw; toss to combine.
- Stir in the stir fry sauce (and additional sauce if desired) and mix until the slaw is evenly coated.
- Warm the flour tortillas in a separate pan for about 20 seconds per side, then lay them flat on a clean surface.
- Divide the cooked chicken tenders among the tortillas, placing them near the center.
- Top each chicken portion with a generous scoop of the dressed slaw mixture.
- Fold the sides of the tortilla over the filling and roll tightly to create a mini wrap.
- Secure with a toothpick if needed and serve immediately.
Notes
For extra crunch, add sliced jalapeños or extra peanuts. Adjust sauce amount to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken wraps, crunchy, Asian fusion, quick lunch, mini sandwiches