1Oriental seasoning packetfrom the Ramen soup package
1/4cupvinegarwhite or apple cider vinegar
14ouncespackage shredded coleslaw mix
3ouncespackage Ramen Noodles,with the Oriental seasoning packet removed for the dressing
8soft flour tortilla shells,white or whole grain
Preheat oven to 400 degrees F.
Heat butter in a microwavable bowl until melted, add the honey and hot sauce and stir to combine.
Place all the crispy chicken strips on a foil-lined 9" x 13" baking pan. Brush the sauce evenly over 8 of the chicken strips, approximately 1 pound. Leave a few strips for those that don't like spicy foods.
Place the chicken in a preheated oven and bake 10 minutes. Remove from oven, turn the glazed chicken strips over and coat the other side with sauce. Bake an additional 8-10 minutes.
Place the dressing ingredients in a shaker container, put the lid on tightly and shake until well blended. Place the dressing in the fridge while baking the chicken and toasting the noodles & nuts.
Preheat oven to 350 degrees F.
Crush the Oriental noodles (in the bag) and put them in a baking pan, add the slivered almonds and toss lightly. Bake in a preheated oven for 5-7 minutes. Set aside to cool.
In a large bowl put the shredded coleslaw mix and the cooled toasted noodle & nut mixture. Drizzle the dressing and toss well to coat evenly.
Take a soft flour tortilla shell and put a scoop of slaw down the middle. Top the slaw with one or two chicken strips (depending on the size of the wrap and chicken strips). Fold the bottom up and then the sides in and secure with a toothpick or two.
Placing aluminum foil in the pan will allow for easier cleanup from the sticky sauce.
You can add a little more honey if you like your chicken sweeter, or a touch more hot sauce if you like them spicier.
You'll need to double the sweet & spicy sauce ingredients if you want all the chicken strips coated.
You'll be able to smell the noodle and nut mixture when they're toasted.