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Prep 20min
Total20min
Servings4
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Ingredients
Dressing
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)
Salad Cones
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
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Steps
1
In small bowl, mix all dressing ingredients with wire whisk until smooth. Cut each tortilla in half.
2
In medium bowl, place chicken, coleslaw mix, cucumber, cilantro and peanuts. Add dressing; toss to coat.
3
Form tortilla halves into cone shapes. Spoon chicken mixture into each cone.
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Regular tortillas can be used instead of spinach-flavored tortillas. Soy sauce can be substituted for the fish sauce.
Choose fat-free regular flour tortillas and reduced-fat peanut butter spread to trim the fat in these delicious salad cones.
Fish sauce, or nam pla in Thai, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor as it's the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.
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