Tortilla Wraps with Cabbage and Asian Dressing

by Laura on January 24, 2012

in Sandwiches

1 cup mayonnaise
1 tbsp soy sauce
1 full grated orange zest
2 tbsps fresh orange juice
2 tbsps toasted sesame oil
1/8 tsps dried red chile flakes
4 10-inches flour tortillas
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 lbs cooked, skinless, boneless chicken breast, cut in thin strips
1 cup snow peas, strings removed, cut into 3 lengthwise strips
1/4 cups shredded, peeled daikon
1 medium avocado, pitted, peeled, cut into 1/4-inch wide slices
4 fulls green onions, trimmed, halved lengthwise
4 to 8s springs cilantro
1 tsp coarse salt and pepper to taste

Place dressing ingredients in small bowl; stir to combine

Spread enough dressing on one tortilla to thinly coat entire surface. Place ¼ cabbage on lower half of tortilla; place ¼ each remaining ingredient on top of cabbage, adding salt and pepper to taste. Roll up as tight as possible, starting at lower edge, folding over ends (to tuck in contents) halfway through rolling up tortilla. Give a gentle push to seal. Cut in half crosswise and place on plate.

Repeat with remaining ingredients.

Nutritional information (per ½ wrap with chicken):Calories 320 fat calories 170; total fat 18 grams, sat fat 3 grams, cholesterol 25 milligrams; sodium 540 milligrams; total carbohydrates 27 grams, fiver 5 grams, sugars 4 grams; protein 11 grams; vitamin A IUs 6%; vitamin C 40%; calcium 4%; iron 6%

Meatless tip: These wraps are delectable without meat, so omit the chicken. If desired, add cubes of firm Asian-flavored tofu.

Serves: 4 large wraps

Source: Melissa’s Everyday Cooking with Organic Produce, Cathy Thomas, John Wiley & Sons, Inc., 2010


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