Chinese-Style Chicken Wraps
with Cabbage & Orange Slaw | 2 servings
We don’t think wraps should ever have a bad rap! These ones are bursting with texture and flavor. You’ll mix together tender pre-cooked chicken, cabbage and carrot slaw, crunchy peanuts, and chili mayo and wrap it all up in tortillas. On the side there’s a mandarin orange and cabbage slaw. All you’ll really have to work on is your wrapping technique and you’re well on your way to a picture-perfect lunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Fully Cooked Chicken Breasts
2 unit
Scallions
1 unit
Mandarin Orange
4 ounce
Shredded Red Cabbage
4 ounce
Shredded Carrots
2 tablespoon
Mayonnaise
(Contains Eggs)
½ ounce
Peanuts
(Contains Peanuts)
2 tablespoon
Sweet Thai Chili Sauce
(Contains Soy)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
1.5 ounce
Sesame Dressing
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
Nutrition Values
Instructions
Wash and dry produce.
Dice chicken into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel mandarin orange and separate into segments.
In a medium bowl, combine chicken, scallion whites, peanuts, mayonnaise, chili sauce, half the cabbage, half the carrots, salt, and pepper.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Lay tortillas on a clean work surface. Divide chicken filling between tortillas. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps.
In bowl used for filling, toss scallion greens, orange segments, remaining cabbage, and remaining carrots with sesame dressing.
Halve wraps on a diagonal; divide between plates. Serve slaw on the side.
