Thai Peanut Chicken Wraps (with Stonewall Kitchen Garlic Peanut Sauce)

                                                

- 1 1/2 pounds chicken breasts 

- 1/3 cup sliced red onion

- 1 teaspoon minced garlic

- 2 tablespoons butter 

- 1 teaspoon olive oil 

- 1 bottle Stonewall Kitchen Garlic Peanut Sauce 

- 1 package broccoli slaw 

- flour tortillas 10"

- fresh cilantro 

- crushed peanuts 

Cut chicken into bite sized pieces. 

In a medium sauté pan, melt 1 tablespoon butter. Add in broccoli slaw and sauté over medium heat for 2 minutes. 

Reduce heat to medium low- cover and steam about 3-4 minutes until tender. 

Set aside cooked broccoli slaw in a bowl.

In the same pan over medium high heat - melt remaining butter and olive oil. 

Add in sliced onions. Sauté 1-2 minutes. Add minced garlic sauté 1 minute until fragrant.

Add in chicken. 

Sauté with onions and garlic for 3 minutes. 

Add in garlic peanut sauce. Stir and reduce heat to medium low. Cover and simmer chicken for 15 minutes (or until cooked through) - stirring occasionally. 

Assemble wraps with broccoli slaw, peanut chicken, fresh cilantro and crushed peanuts.

                                                             

Made these for Taco Tuesday yesterday. So delicious. Stonewall Kitchen really has the best sauces, and it made this recipe so much easier!