1bunch scallionsthinly sliced (about 1 ¼ cup total)
1 3-inchpiece of gingerpeeled and very finely minced
4clovesgarlicminced
4teaspoonstoasted sesame oil
8tablespoonssoy sauce
4tablespoonsrice vinegar
⅓cupvegetable oil
1teaspoonred pepper flakes
To Wrap
4Large 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.