Ingredients
- Chicken Breasts Boneless (Teriyaki Marinade)
- Avocados
- Heart Romaine
- Shredded Red Cabbage
- Shredded Carrots
- Sliced Almonds
- Asian Sesame Ginger Dressing
- Burrito Style Flour Tortillas
Instructions
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STEP 1
Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken strips and cook, turning occasionally, 6-8 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.
- 1 tbsp neutral vegetable oil
- 1 (16 oz) pkg orange chicken strips (marinated & ready-to-cook)
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STEP 2
Meanwhile, wash, dry, trim, and halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips. Place in a medium bowl along with cabbage, carrots, almonds, and dressing. Toss to combine the filling and set aside.
- 1 heart romaine hearts
- 1/2 cup red cabbage, shredded
- 1/2 cup shredded carrots
- 1/4 cup almonds, sliced
- 1/3 cup sesame ginger dressing
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STEP 3
Wash, dry, halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.
- 1 avocado
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STEP 4
Place tortillas on a flat surface, divide chicken strips between them, then top with filling and avocado slices. Roll tightly to close and cut in half.
- 4 large flour tortillas
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STEP 5
To serve, divide wraps between plates and enjoy!
