Chicken Satay Tacos

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings

Ingredients

3/4
cup mayonnaise
3
tablespoons Sriracha sauce
1/4
cup Jif® Natural Creamy Peanut Butter Spread & Honey
1
can Pillsbury™ Grands!™ Homestyle Butter Tastin'® refrigerated biscuits
4
cups chopped cooked grilled chicken breast (16 oz)
2
cups coleslaw mix (shredded cabbage and carrots)
1/4
cup fresh cilantro, chopped

Directions

  1. 1 In small bowl, stir mayonnaise and Sriracha sauce until smooth. Set aside.
  2. 2 In medium microwavable bowl, mix peanut butter and 2 tablespoons water. Microwave on High 15 to 20 seconds; stir until smooth. Stir in 2 tablespoons chili mayonnaise mixture until smooth and creamy.
  3. 3 Heat 12-inch nonstick skillet over medium heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper and roll each into 6-inch round. Add 2 biscuit rounds to skillet; cook 1 to 2 minutes on each side or until golden brown and no longer doughy. Gently fold in half; cover with foil and keep warm. Repeat with remaining rounds.
  4. 4 In large microwavable bowl, microwave chicken on High 30 to 60 seconds or until thoroughly heated. Stir in peanut butter mixture until well blended.
  5. 5 Divide chicken mixture evenly among folded biscuits. Top each with coleslaw mix, chili mayonnaise and cilantro.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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