Asian Chicken Wraps

3 frozen H-E-B Fully Cooked Sweet Chili-Seasoned Chicken Breasts,

8 red cabbage leaves,

1 bag H-E-B Ready, Fresh, Go! Lettuce Scoops,

1/2 bag matchstix carrots (julienne cut),

1/2 c. cilantro leaves, loosely packed,

2 c. bean sprouts,

1/2 c. Central Market Organics Asian Ginger Vinaigrette,

Directions

1 Thaw chicken in refrigerator or briefly in microwave. Cut chicken crosswise into very thin strips. (If chicken is hot, set aside to cool.)

2 Lay cabbage leaves out on a clean work surface; lay 1 lettuce scoop inside each to form a "cup". Fill each with equal amounts of chicken, carrots, cilantro and sprouts. Drizzle each with 1 tablespoon dressing.

3 Fold in sides and roll tightly to make a wrap or simply fold greens in half and eat like a taco. Serve at room temperature or chilled.

Nutritional Information

No Nutritional Information Available