Asian Slaw Wrap

🛒 Ingredients

• Shredded cooked chicken breast 80 g · 132 kcal
• Red cabbage, shredded 50 g · 16 kcal
• Green cabbage, shredded 50 g · 13 kcal
• Carrots, shredded 30 g · 12 kcal
• Red bell pepper, julienned 30 g · 9 kcal
• Cucumber, julienned 30 g · 5 kcal
• Shelled edamame, thawed 20 g · 24 kcal
• Green onions, chopped 5 g · 2 kcal
• Fresh cilantro, chopped 5 g · 1 kcal
• Butter lettuce leaves 40 g · 5 kcal
• Gluten-free soy sauce or tamari 20 g · 11 kcal
• Rice vinegar 10 g · 2 kcal
• Toasted sesame oil 7 g · 63 kcal
• Fresh ginger, grated 3 g · 2 kcal
• Garlic, minced 3 g · 4 kcal
• Honey 7 g · 21 kcal
• Sriracha sauce 3 g · 3 kcal
• Roasted peanuts, unsalted 10 g · 57 kcal
• Sesame seeds, toasted 3 g · 17 kcal

👨‍🍳 Instructions

1. Prepare all vegetables: finely shred red and green cabbage, carrots. Julienne red bell pepper and cucumber. Chop green onions and fresh cilantro. If using, shred cooked chicken breast.
2. In a small bowl, whisk together gluten-free soy sauce (or tamari), rice vinegar, toasted sesame oil, grated ginger, minced garlic, honey, and sriracha until well combined.
3. In a large bowl, combine the shredded red and green cabbage, carrots, red bell pepper, cucumber, edamame, green onions, and cilantro. Add shredded chicken if using.
4. Pour the dressing over the slaw mixture and toss gently until all ingredients are evenly coated.
5. Spoon a generous amount of the Asian slaw mixture into individual butter lettuce leaves.
6. Garnish with roasted peanuts and sesame seeds. Serve immediately and enjoy the fresh flavors.