Thai Peanut Chicken Wrap

Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through. 

Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside. 

Melt remaining 2 tablespoons Butter with Olive Oil & Sea Salt in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat. 

Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts and cilantro. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.