Directions
- Preheat grill to 500°F.
- Lightly coat the chicken with oil and season with BBQ rub or salt and pepper.
- In a small bowl, combine peanut butter, coconut milk, chili garlic paste, soy sauce, and 1 tsp rice vinegar. Mix well.
- Grill the chicken on the lowest preheated grill rack. Flip often to ensure even cooking. Baste with peanut sauce on all sides. Continue to flip and baste until the chicken reaches 165°F, then remove from the grill.
- Let the chicken rest for 10 minutes before slicing. Then, slice into thin pieces.
- In a large mixing bowl, combine coleslaw mix, cucumber, radish, cilantro, and green onions.
- In a separate bowl, combine lime juice, lime zest, 1 1/2 tbsp rice vinegar, ginger, salt, avocado oil, and sesame oil. Mix well and slowly add to the coleslaw mix until coated well. Note: you may not use all the dressing depending on how you like it.
- Warm tortillas on the lower rack of your grill.
- Remove tortillas from grill and fill with equal amount of the grilled chicken and slaw. Roll into a wrap, cut in half, and serve immediately!
