8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons canola oil
1/2 sweet onion, chopped
1/3 cup finely chopped carrots
1/2 cup shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped peanuts
1/4 cup chopped fresh cilantro
3/4 cup coconut milk
2 tablespoons sriracha
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic, and 1/4 teaspoon salt, stirring to mix. Saute until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat. Top warmed flour tortillas with mixture and add extra sriracha if you like it extra hot.
(this was originally an enchilada recipe, but it seemed pointless to bake them when there's no cheese and the filling's already hot)
