Leftover Asian Chicken Wraps
These Leftover Asian Chicken Wraps were my latest kitchen clean out invention and I’m obsessed.
Servings: 4 wraps
Ingredients
- 4 Flatout FoldIts warmed or toasted in the oven
For the dressing
- ⅓ cup rice wine vinegar
- 3 tablespoon soy sauce
- 1 lime juice
- 2 cloves garlic finely chopped
- 1 inch ginger finely chopped
For the filling
- ¼ head Napa cabbage thinly sliced
- ¼ head Red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large carrot shredded
- 6 green onions thinly cut on the bias
- 1 avocado thinly sliced
- fresh basil thinly sliced
- fresh cilantro
- 2 cups leftover shredded chicken breast
- ¼ cup chopped peanuts
Instructions
- Whisk together the rice wine vinegar, soy sauce, lime juice, garlic and ginger until smooth.
- Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
- Pour the liquid mixture over the vegetables and chicken and toss to combine. Taste and add more soy sauce if you want a saltier finish. Stuff 1 cup of the mixture into a Fold It wrap and garnish with peanuts. Serve immediately.
Notes
Use this recipe as a sort of framework. I like to make these before travel so I can clean out the fridge!
Nutrition
Calories: 433kcal | Carbohydrates: 43g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 1062mg | Potassium: 1065mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4593IU | Vitamin C: 152mg | Calcium: 161mg | Iron: 4mg