Asian Chicken Salad Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Packed with chicken, cabbage and carrots, these wraps feature a fantastic homemade dressing. Theyâll be a yummy, nutritious lunch or dinner any time of year. âJason Brannon, Conway, Arkansas Ingredients:
3 cups shredded cooked chicken breasts |
4 green onions, finely chopped |
1 cup finely shredded cabbage |
1/2 cup shredded carrot |
dressing: |
3 tablespoons seasoned rice vinegar |
3 tablespoons canola oil |
2 tablespoons honey |
1 tablespoon water |
1 garlic clove, halved |
3/4 teaspoon minced fresh gingerroot |
1/4 teaspoon coarsely ground pepper |
1 cup fresh cilantro leaves |
6 lettuce leaves |
6 whole wheat tortillas (8 inches), room temperature |
Directions:
1. In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat.
2. Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly. Yield: 6 servings.
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