Leftover Asian Chicken Wraps

Leftover Asian Chicken Wraps

Anytime before I leave on a big trip we do a MASSIVE refrigerator clean out. I make do with whatever I have on hand and we eat our way through the fridge and don’t let anything go to waste. These Leftover Asian Chicken Wraps were my latest kitchen clean out invention and I’m obsessed.

Eeeeeeek! We are officially on our way home from Africa. South Africa – check. Botswana – check. Zimbabwe – check. Zambia – check. A few hours ago we hopped a flight back to the states and I’m not sure I’m ready to come home. That said – I miss cooking and can’t wait to get back into the kitchen! Before we left LA we cleared out the fridge so I’m coming home to absolutely NOTHING in the house. But I whipped up one last recipe before jetting away using some leftover chicken and all the veggies in my veggie drawer and today it’s front and center on WGC.

Ingredients

  • 4 Flatout FoldIts (warmed or toasted in the oven)
  • 1/3 cup rice wine vinegar
  • 3 tablespoon soy sauce
  • 1 lime, juice
  • 2 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 1/4 head Napa cabbage, thinly sliced
  • 1/4 head Red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, shredded
  • 6 green onions, thinly cut on the bias
  • 1 avocado, thinly sliced
  • fresh basil, thinly sliced
  • fresh cilantro
  • 2 cups leftover shredded chicken breast
  • 1/4 cup chopped peanuts
Read the whole recipe on What's Gaby Cooking