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
- 1/3 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.