Gingery Rotisserie Chicken Salad Wraps Recipes

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GINGERY ROTISSERIE CHICKEN SALAD WRAPS



Gingery Rotisserie Chicken Salad Wraps image

One of my favorite pre-cooked items to get from the grocery store is a rotisserie chicken. I love it for quick meals when I don't have a ton of time to cook. I add it to soups, salads and wraps and I also save the leftover bones to make homemade stock.

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas

Steps:

  • Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
  • Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
  • Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
  • Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.

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