1-First: mix up the peanut sauce. In a medium bowl, whisk together 1/4 cup honey, 1/4 cup olive oil or vegetable oil, 1/4 cup peanut butter, 3 tablespoons unseasoned rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper flakes, 1 tablespoon grated fresh ginger, and 1 large garlic clove that’s minced. Stir until it’s all blended into a smooth sauce that’s your flavorful base.

2-Next, in another bowl, combine 3 cups coleslaw mix, 1 cup shredded carrots, 1/4 cup chopped fresh cilantro, and 1/3 cup roasted peanuts. Pour the peanut sauce over this mix and stir well to coat everything evenly. Let it sit for a bit to soak up the flavors while you handle the rest.

3-For the chicken, you can use pre-cooked options like rotisserie or cook fresh by baking, sautéing, or grilling the 2 chicken breasts. Season with salt, pepper, and a bit of granulated garlic if you’re cooking it yourself. Once ready, chop or slice it up.

4-Heat the 6 large tortillas in the microwave for about 10 seconds to make them soft and easy to roll. Divide the chicken and the coleslaw mixture evenly among the tortillas, placing them in the center. Roll them up tightly and secure with toothpicks if needed to hold their shape.

5-If you’re preparing ahead, remember to assemble just before serving to avoid sogginess. For more ideas on quick meals, check out a similar slow cooker recipe that offers another easy option for busy days.