Orange Chicken Tortilla Wrap with Shredded Veggies & Dressing

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

• 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)

• 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

• STEP 3

  Wash, dry, halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

  • 1 avocado

• 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

• STEP 5

  To serve, divide wraps between plates and enjoy!