Ingredients:

  • 1 lb ground chicken breast
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 8 oz can water chestnuts, drained and chopped
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup natural creamy peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha
  • 2 tbsp warm water
  • 4 large flour tortillas
  • 2 cups pre-shredded tri-color coleslaw mix
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp roasted peanuts, crushed
  • 1 lime, cut into wedges

Instructions:

  1. In a small glass mixing bowl, whisk together the peanut butter, rice vinegar, honey, soy sauce, and sriracha. Gradually add warm water until the sauce reaches a velvety, pourable consistency.
  2. Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
  3. Add the ground chicken to the skillet. Use a wooden spoon to break the meat into small crumbles and cook for 5-6 minutes until no longer pink and golden-brown edges appear.
  4. Stir in the minced garlic, grated ginger, and chopped water chestnuts. Sauté for 2-3 minutes until the aromatics are fragrant.
  5. Pour half of the prepared peanut sauce over the chicken mixture and stir to coat evenly. Remove from heat.
  6. Warm the tortillas slightly, then layer each with 1/2 cup of coleslaw mix and a portion of the chicken filling.
  7. Garnish with fresh cilantro and crushed peanuts. Drizzle with the remaining sauce and serve with lime wedges.