Asian Chicken Salad Wraps
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They’ll be a yummy, nutritious lunch or dinner any time of year. —Jason Brannon, Conway, Arkansas
Ingredients
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3 cups shredded cooked chicken breasts
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4 green onions, finely chopped
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1 cup finely shredded cabbage
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1/2 cup shredded carrot
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DRESSING:
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3 tablespoons seasoned rice vinegar
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3 tablespoons canola oil
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2 tablespoons honey
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1 tablespoon water
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1 garlic clove, halved
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3/4 teaspoon minced fresh gingerroot
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1/4 teaspoon coarsely ground pepper
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1 cup fresh cilantro leaves
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6 lettuce leaves
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6 whole wheat tortillas (8 inches), room temperature
Directions
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1.
In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat.
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2.
Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts
1 each: 370 calories, 13g fat (1g saturated fat), 60mg cholesterol, 503mg sodium, 34g carbohydrate (11g sugars, 3g fiber), 26g protein.
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