Ingredients
1
tablespoon packed brown sugar
2
tablespoons creamy peanut butter
2
tablespoons rice vinegar or cider vinegar
1
tablespoon fish sauce
1/8
teaspoon ground red pepper (cayenne)
4
spinach-flavored flour tortillas (8 to 10 inch)
2
cans (10 oz each) chunk light chicken, drained
1 1/2
cups coleslaw mix (from 16-oz bag)
1/2
cup chopped seeded cucumber
1/2
cup chopped fresh cilantro
1/4
cup coarsely chopped dry-roasted peanuts
Preparation
In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half.
In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat.
Form tortilla halves into cone shapes. Spoon chicken mixture into each cone.
