• 4 Oroweat® Keto Tortilla, warmed
  • 1/2 cup (90g) Cucumber, sliced
  • 1/2 cup (120ml) + 2 tbsp (30ml) Seasoned Rice Vinegar, divided
  • 3 tbsp (45g) Fresh Ginger, grated
  • 1/2 tsp (1g) Kosher Salt
  • 1/2 tsp (1g) Dried Red Chile Flakes, divided
  • 1/4 cup (60ml) + 2 Tbsp (30ml) Soy Sauce, divided
  • 3 tsp (15ml) Sesame Oil, divided
  • 3 (15g) Cloves Garlic, minced, divided
  • 1 lb (454g) Chicken Filets
  • 1/4 cup (60ml) Natural Peanut Butter
  • 1 tbsp (15ml) Lime Juice
  • 1 tbsp (45ml) Water
  • 2 cups (111g) Coleslaw Mix
  • 1 tbsp (2g) Green Onions, sliced


  1. Place sliced cucumbers in a small bowl.
  2. In a small pan, combine 1/2 cup rice vinegar, salt, 1 tbsp grated ginger, and chili flakes. Bring to a boil pour the liquid over the cucumber and let stand for 20 minutes. Discard the liquid.
  3. In a glass container, combine 1/4 cup soy sauce, 1 tsp sesame oil, 2 garlic cloves, 1 tbsp ginger and the chicken.  Mix well to evenly coat the chicken. Marinate in the fridge for 15 minutes, up to 1 hour.
  4. In the meantime; in a small bowl, combine peanut butter, the remaining soy sauce, sesame oil, garlic, ginger, rice vinegar, chili flakes, lime juice and water. Mix until smooth (Add more water if too thick).
  5. Grill the marinated chicken on high on a BBQ or in a grill pan.
  6. Preheat the oven to 375°F (190°C).  Lightly coat each tortilla with cooking spray, and place it inside an oven-safe bowl.  Bake for 15 minutes.
  7. Divide the coleslaw mix, chicken, and pickled cucumbers evenly between Keto Tortilla bowls. Drizzle peanut sauce and top with green onions. Enjoy with the remaining peanut sauce on the side.