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Leftover Asian Chicken Wraps

Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Servings: 4 wraps
Author: Gaby

Ingredients

  • 4 Flatout FoldIts warmed or toasted in the oven

For the dressing

  • 1/3 cup rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 lime juice
  • 2 cloves garlic finely chopped
  • 1 inch ginger finely chopped

For the filling

  • 1/4 head Napa cabbage thinly sliced
  • 1/4 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  
  • 1/4 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.