Gingery Rotisserie Chicken Salad Wraps
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 311
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 50
- Sodium
- 382
- Total: 25 min
- Active: 25 min
Ingredients
1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas
Directions
- 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.
- Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
- 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.
- 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.