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asian chicken salad wrap

Serves 4

[.feature]4[.feature] original egglife® wraps

Chicken Salad

[.feature]1[.feature] lb leftover chicken

[.feature]1-2[.feature] carrots, cut into matchsticks

[.feature]1[.feature] large bell pepper, cut into matchsticks

[.feature]1-2[.feature] cucumbers, cut into matchsticks

alfalfa sprouts, washed well

baby spinach

Dressing

[.feature]1[.feature] tbsp olive oil

[.feature]1[.feature] tbsp coconut aminos (or Tamari soy sauce)

[.feature]1[.feature] tbsp rice vinegar

[.feature]1[.feature] tbsp sesame oil

[.feature]¼[.feature] tsp grated fresh ginger

Steps

STEP 1

First, make the dressing:  In a small bowl, whisk together the olive oil, coconut aminos or tamari, vinegar, sesame oil, and ginger.  Set aside and allow flavors to meld while you chop the ingredients for the chicken salad.

STEP 2

Put all the ingredients for the chicken salad in a large bowl.  Add the dressing and toss to combine.

STEP 3

To make the wrap, line an Original wrap with a lettuce leaf, top with the chicken salad, roll and eat.

Nutrition Facts

calories

protein

carbs

fat

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