Recipe courtesy of Megan Mitchell

Gingery Rotisserie Chicken Salad Wraps

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One of my favorite pre-cooked items to get from the grocery store is a rotisserie chicken. I love it for quick meals when I don’t have a ton of time to cook. I add it to soups, salads and wraps and I also save the leftover bones to make homemade stock.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
  2. Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together. 
  3. Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed. 
  4. Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

Cook’s Note

The chicken salad can be refrigerated in an airtight container for up to 1 day.

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