Fresh Asian Chicken Salad Wraps |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix. Ingredients:
3 cups chicken, cooked and shredded |
4 green onions, finely chopped |
1 cup cabbage, finely shredded (i like to use a mix of green and purple cabbage) |
1/2 cup carrot, shredded |
3 tablespoons seasoned rice vinegar |
3 tablespoons canola oil |
2 tablespoons honey |
1 tablespoon water |
1 garlic clove, halved |
1/4 teaspoon ground ginger |
1/4 teaspoon ground pepper |
6 lettuce leaves (i prefer romaine) |
6 whole wheat tortillas (8 inch size) |
Directions:
1. In a large bowl, combine the chicken, onions, cabbage, and carrot.
2. For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
3. Pour the dressing over the chicken and vegetables and toss to coat well.
4. Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
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