Fill a small pot with salted water and bring to a boil. Cook chicken for 15-20 minutes on medium low until done. Remove and shred in a Bosch, KitchenAid, or Hand Mixer. Meanwhile add the veggies and peanuts to a large bowl. Reserve about ¼ C. of the sauce. Stir remaining sauce into the veggies. Heat tortillas. Layer chicken and top with veggies. Roll. Dip in remaining sauce.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 820 |
| Total Fat | 46 g |
| Saturated Fat | 8 g |
| Cholesterol | 85 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Total Sugars | 24 g |
| Added Sugars | 22 g |
| Protein | 44 g |
Key Micronutrients:
Vitamin D 0% • Calcium 10% • Iron 20% • Potassium 15%
Ingredients
Chicken, flour tortillas (wheat flour, vegetable oil, salt), green cabbage, purple cabbage, carrots, cilantro, peanuts, sauce [honey, olive oil, peanut butter (peanuts), rice vinegar, gluten-free soy sauce (water, soybeans, salt), fresh ginger, sesame oil, black pepper, garlic, salt, red pepper flakes].
Allergen Statement
Contains: Wheat, Peanuts, Soy, Sesame