Tuesday, June 18 2013, 11:48 AM MDT
Chicken Wraps With Sprouts
As Aired On June 4, 2012
Recipe Courtesy Chef Bryan Woolley
8 large tortillas
2 cups cooked chicken strips
2 roma tomatoes, deseeded and sliced
1 cup sprouts
1 avocado peeled and sliced
1 cup sliced purple cabbage
1 cup julienned sliced carrots
1 cup julienned sliced cucumber
1 cup julienned sliced celery
½ cup fresh basil, chiffonade
1 tsp garlic powder
1 tsp onion powder
2 tbsp rice vinegar
1 tbsp extra virgin olive oil
Salt and pepper to taste
1.) Divide the chicken strips, tomatoes, sprouts, and avocado between the 8 tortillas.
2.) Combine the purple cabbage, slice carrots, cucumber, celery, and basil into a large bowl. Set aside.
3.) In a medium size bowl combine the garlic powder, onion powder, rice vinegar, and extra virgin olive oil and whisk to combine. Add salt and pepper to taste.
4.) Drizzle olive oil mixture of cabbage mixture from step two. Gently toss together to through coat.
5.) Divide the cabbage mixture between the 8 chicken wraps. Serve and Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)