Asian Chicken Salad Wraps
Ingredients
The salad
-
2
cups
diced or shredded cooked chicken breasts
-
3
pieces
green onions (green portion only), finely chopped
-
1
piece
mango (½ to ¾ cup) chopped
-
1
cup
finely shredded cabbage or coleslaw mix
-
5 to 6
pieces
gluten-free tortillas (6 inch) and/or lettuce leaves
The dressing
-
¼
cup
plain yogurt or non-dairy yogurt
-
1 to 2
tablespoons
extra virgin olive oil
-
1
tablespoon
rice vinegar (lemon or lime juice may be substituted)
-
1
tablespoon
honey
-
2
teaspoons
organic white miso paste
-
½
teaspoon
minced garlic
-
¼
teaspoon
garlic powder
-
to taste
Kosher salt
-
to taste
ground black pepper
Instructions
- Combine the salad ingredients in a large bowl and set aside.
- Whisk together the dressing ingredients in a small bowl until combined.
- Pour the dressing over the chicken mixture and toss to coat, seasoning to taste with salt and pepper.
- Place a lettuce leaf on each tortilla, top with the chicken mixture, and roll up tightly.
Nutrition Facts (estimated)
Servings
4 to 5 wraps
Calories
270
Total fat
7.5g
Total carbohydrates
36.8g
Total protein
19.2g
Sodium
287mg
Cholesterol
59.4mg
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