Step 1

Peanut dipping sauce: in a bowl, add 1/4 cup maple syrup, 1/4 cup olive oil, 1/4 cup smooth peanut butter, 1 tbsp rice vinegar, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp sesame oil, 1 finely minced garlic clove and season with salt and pepper to taste. Whisk until the sauce is fully combined and creamy. You can make the dipping sauce up to 2 days ahead and store it refrigerated in an air-tight container.

Step 2

The slaw: shred cabbage, grate carrot, and finely slice onion. Add to a large bowl, sprinkle with chopped parsley and drizzle with about half the peanut dipping sauce. Mix until combined and set aside.

Step 3

In a pan, add a drizzle of oil, then cook the vegan chicken strips on medium heat, flipping them over to cook evenly on both sides. Set aside, wipe down the pan and use it to lightly heat the tortillas (just so they're easier to work with).

Step 4

Assemble the wraps: take a heated tortilla, and load it up with lettuce (keep the leaves whole), the slaw and vegan chicken strips. Sprinkle with some chopped unsalted peanuts, then fold in the sides of the tortilla over the filling. Take the side of the tortilla closest to you and wrap it over the filling, so the sides close up. Once wrapped, cut your wraps in half to expose the inside and make it easier to grab and dip.

Step 5

Serve the wraps with the leftover peanut dipping sauce.