Ginger Scallion Chicken Wraps
This Asian-inspired Chicken and Cabbage Wrap recipe is a colorful and flavorful dish that combines shredded chicken with a mix of fresh vegetables and a zesty ginger scallion sauce. The vibrant colors and delicious combination of ingredients make this dish a perfect choice for a quick and tasty meal.
— Constant Cookbook
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
- 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
- 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.
Nutrition
- Calories: 732 kcal
- Carbohydrate Content: 60 g
- Protein Content: 42 g
- Fat Content: 38 g
- Saturated Fat Content: 7 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 73 mg
- Sodium Content: 2570 mg
- Fiber Content: 10 g
- Sugar Content: 11 g
- Unsaturated Fat Content: 25 g
- Serving Size: 1 serving
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