Liked the Farm 2 Table Cooking Demo? Now try the recipes yourself!
Asian Vegetable Chicken Salad Wrap
For the dressing:
1 teaspoon minced garlic
1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
1 teaspoon sesame oil
1½ teaspoons chili-garlic sauce
1 tablespoon fresh chopped ginger
Put all ingredients in a bowl. Mix well and set off to side.
Yield 1-1/4 cups
For the chicken salad:
2 cups cooked chicken breast, shredded
3 green onions, chopped
1/4 cup toasted almonds
1 tablespoon toasted sesame seeds
1/4 cup chopped cilantro
1/2 cup dressing
Place in a 2nd mixing bowl add dressing and toss.
Yield 2-1/2 cups
For the slaw:
1/2 cup bean sprouts
1 cup cabbage, Napa cabbage or available fresh greens
1 cup shredded zucchini or yellow squash
4 radishes shredded or matchstick cut
1 red or green bell pepper cut into matchsticks
1/4 cup shredded carrots
3/4 cup dressing
Place in mixing bowl, add dressing and toss.
Yield 3 cups
10 Soft tortillas toasted
Heat tortillas, top with a 1/4 cup chicken salad then and 1/4 slaw, roll up and serve. Add more dressing if desired
Two or three per person