Ginger Scallion Chicken Wraps
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- ½ head napa cabbage (shredded)
- ½ head purple cabbage (shredded)
- 1 yellow bell pepper (cut into matchsticks)
- 1 red bell pepper (cut into matchsticks)
- ½ english cucumber (cut into matchsticks)
- 6 ounces shitake mushrooms (sliced)
- 2 tablespoons vegetable oil
- 2 cooked chicken breasts (shredded)
- 1 bunch scallions (thinly sliced (about 1 ¼ cup total)
- 1 3- inch piece of ginger (peeled and very finely minced)
- 4 cloves garlic (minced)
- 4 teaspoons toasted sesame oil
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1/3 cup vegetable oil
- 1 teaspoon red pepper flakes
- 4 Large Spinach tortilla wraps
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Preparation
Step 1
In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper and cucumber.
Step 2
In a medium skillet, saute the mushrooms in the oil until golden brown. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.
Step 3
Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for dipping, and combine the remaining half with the cabbage mixture and toss to combine.
Step 4
Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap (like chipotle) to seal. Cut in half and serve immediately.
Step 5
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