Ingredients

The following ingredients have 4 Servings
  • 6 Flatout® Flatbreads (I use Multi-grain with Flax)
  • 6 romaine lettuce leaves ((optional if assembling in advance))
  • 2 1/2 cups shredded cooked chicken breasts
  • 3 cups shredded red cabbage
  • 1 large carrot (finely shredded)
  • 1 cup Snow peas (ends trimmed and julienned)
  • 1 red bell pepper (thinly sliced)
  • 1/4 cup loosely packed cilantro (chopped)
  • 1/4 cup chopped green onions
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons canola oil
  • 2-3 tablespoons Asian sweet chili sauce ((3 has a little more heat))
  • 3 tablespoons low sodium soy sauce
  • 1/2-2 teaspoon sriracha (optional)
  • 1 teaspoon sugar
  • 1/2 tsp EACH salt, ginger, garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon lime juice ((optional)*)
  • 1/4 cup mayonnaise or yogurt (or a combo)
  • 1 tablespoon Asian sweet chili sauce

Instruction

  • Add all of the Dressing ingredients (except lime juice) to a large bowl and whisk to combine, starting with just a little sriracha and adding more to taste (you can also add more once the salad is added).
  • Add chicken to Dressing and toss to coat while you chop your veggies.
  • Add all of the remaining Salad Filling ingredients to the Dressing and toss until evenly coated. If you are making filling ahead and plan on refrigerating, then add lime juice (as the flavors mellow). If you are serving immediately, then add if you like more tang.
  • Whisk the Asian Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon Spread.
  • If you are assembling in advance, lay a lettuce leaf in the middle of each flatbread (this will prevent flatbread from getting soggy). Evenly divide Salad Filling between flatbreads in a row on top of lettuce/flatbread. Tightly roll up flatbreads and slice in half.