Chicken Wraps with Spicy Citrus-Mint SlawBased on a recipe in Cooking Light, May 2003
I used grilled chicken breast to make my wraps, but you could use chicken cooked however you like or even a different protein.
3 tablespoons fresh lemon juice
3 tablespoons fresh lime
1 tablespoon finely minced fresh ginger
2 teaspoons sugar
3 cups thinly sliced cabbage
1 cup thinly sliced bell pepper
½ cup chopped fresh mint
1 jalapeno chile, seeded and thinly sliced
about 2 large skinless, boneless chicken breast halves, seasoned and cooked as desired and cooled
1. Combine lemon juice, lime juice, ginger, and sugar in a large bowl and whisk to combine.
2. Add the cabbage, bell pepper, mint and jalapeno. Toss well to coat. Let stand for 20 minutes or so if you have the time, tossing occasionally.
3. Thinly slice the cooked chicken. To assemble the wraps, drain some of the slaw of dressing (to avoid sloppiness). Spread the slaw on a flour tortilla. Place a few chicken slices on top of the slaw layer and roll up.
Makes about 6 wraps with “burrito-size” tortillas. Store leftover chicken and slaw separately and assemble wraps as needed.
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