I’ve been having this recipe saved forever and am finally getting around to trying it. I think the thing that was stopping me was the coleslaw on it – I do not like coleslaw. At all. Luckily I found this stuff at the supermarket that was a broccoli slaw and I felt would be a good substitute.
Let me tell you, this meal came together so quickly!! I bought a rotisserie chicken the other day and pulled all the meat off and shredded it and put it in two ziploc bags in the freezer. Just pulled it out of the freezer a little in advance to thaw. So that was done. It literally cooked in less than 10 minutes! And the flavor. OMG. So.Freaking.Good!!! In the recipe, they suggest serving chilled but I served them warm and they were fantastic. Also, like I said earlier, I used broccoli slaw rather than the dry coleslaw mix. See Cooking Light’s recipe if you want to try it their way. Trust me, try this SOON!
Chicken Sate’ Wraps
Adapted From: Cooking Light
1/2 cup broccoli slaw mix, plus more for topping
1/3 cup green onions, chopped
2/3 cup light coconut milk
1 tbsp soy sauce (I used Tabasco brand)
1 tbsp rice vinegar
1 tsp curry powder
3 tbsp peanut butter
1/8 tsp cayenne pepper
2 cups shredded chicken
Spray a nonstick pan with Pam cooking spray and heat to medium heat. Add the 1/2 cup broccoli and the green onions, saute’ for about a minute. Stir in the coconut milk, soy sauce, rice vinegar, curry powder, cayenne and peanut butter. Cook for about 30 seconds, stirring constantly until well blended. Stir in the chicken and coat, cook (stirring) about a minute to heat through. Remove from heat.
Warm tortillas per package instructions and fill with chicken and broccoli slaw. Roll and serve hot or cold.