Thai Peanut Chicken Wrap

• 13 cup creamy peanut butter
• 13 cup honey
• 14 cup soy sauce
• 14 cup water
• 1 tablespoon lime juice
• 14 cup butter, divided (1/4 cup)
• 1 (10 ounce) package broccoli, slaw
• 1 cup shredded carrot
• 1 teaspoon finely chopped fresh garlic
• 1 (14 ounce) packageboneless skinless chicken breast tenders (seasoned with salt and pepper)
• 4 (10 inch) flour tortillas, warmed
• 14 cup dry roasted peanuts
• 2 tablespoons chopped fresh cilantro

1. Combine all sauce ingredients in small saucepan; mix well.
2. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.
3. Melt 2 tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots.
4. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender.
5. Remove from pan; set aside.
6. Melt remaining 2 tablespoons butter in same skillet until sizzling; add garlic.
7. Cook 30 seconds.
8. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink.
9. Add 1/2 cup peanut sauce to chicken; stir to coat.
10. Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture.
11. Sprinkle each with peanuts and cilantro.
12. Fold up 2 opposite sides of tortilla over filling; roll up tortilla.
13. Cut each wrap in half.
14. Serve with remaining peanut sauce.

peanut butter, honey, soy sauce, water, lime juice, butter, broccoli, carrot, fresh garlic, packageboneless skinless chicken breast tenders, flour tortillas, peanuts, fresh cilantro

Taken from www.food.com/recipe/thai-peanut-chicken-wrap-506043 (may not work)