Ginger Scallion Chicken Wraps
Sometimes you just need a quick and easy weeknight meal and these Ginger Scallion Chicken Wraps are exactly that!
Servings: 4 wraps
Ingredients
- 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
For the Ginger/Scallion sauce:
- 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
- ⅓ cup vegetable oil
- 1 teaspoon red pepper flakes
To Wrap
- 4 Large Spinach tortilla wraps
Instructions
- In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper and cucumber.
- 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.
- 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.
- 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.
Notes
Feel free to use more of the sturdy lettuce and skip the wraps.
Nutrition
Calories: 732kcal | Carbohydrates: 60g | Protein: 42g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 2570mg | Potassium: 1197mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2885IU | Vitamin C: 186mg | Calcium: 330mg | Iron: 7mg