Crunchy Chicken Wraps with Peanut Dressing

In a medium bowl, whisk together the peanut dressing ingredients. (Prep ahead tip: dressing may be prepared up to several days in advance and refrigerated. It will keep for several weeks.)To a large bowl, add the coleslaw mix, cilantro, and optional peanuts, red pepper, and/or scallions. Drizzle some of the sauce over the mixture and toss – you want just enough to lightly coat the slaw. Set the slaw and remaining dressing aside. (Prep ahead tip: the slaw may be covered and refrigerated until ready to use.)To make the tortillas more pliable and easier to work with, heat them for about 10 seconds in the microwave. Divide the chicken and coleslaw among each tortilla. You may drizzle with a bit more sauce, if desired, or serve some on the side for dipping. (Helpful hint: you don’t need to make all six wraps at once, as the components will keep in the refrigerator and may be used over several days.)Fold in the sides of each tortilla and then roll tightly to secure the filling inside. You may find it helpful to secure each side with a toothpick before cutting in half.