Ingredients

The following ingredients have 4 Servings
  • ½ head napa cabbage (shredded)
  • ½ head purple cabbage (shredded)
  • 1 yellow bell pepper (cut into matchsticks)
  • 1 red bell pepper (cut into matchsticks)
  • ½ english cucumber (cut into matchsticks)
  • 6 ounces shitake mushrooms (sliced)
  • 2 tablespoons vegetable oil
  • 2 cooked chicken breasts (shredded)
  • 1 bunch scallions (thinly sliced (about 1 ¼ cup total))
  • 1 3- inch piece of ginger (peeled and very finely minced)
  • 4 cloves garlic (minced)
  • 4 teaspoons toasted sesame oil
  • 8 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 1/3 cup vegetable oil
  • 1 teaspoon red pepper flakes
  • 4 Large Spinach tortilla wraps

Instruction

  • In a large bowl combine the napa cabbage, purple cabbage, yellow and red bell pepper and cucumber.
  • In a medium skillet, saute the mushrooms in the oil until golden brown. Once golden, remove and add to the cabbage mixture along with the shredded chicken breasts.
  • Combine the ingredients for the Ginger Scallion sauce in a bowl. Put half of the sauce aside to use for dipping, and combine the remaining half with the cabbage mixture and toss to combine.
  • Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap (like chipotle) to seal. Cut in half and serve immediately.