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Jefe & Molly's River Wraps

Ingredients

  • 2-3 boneless skinless chicken breasts, grilled and shredded
  • 2-3 cups shredded coleslaw mix
  • 1 cup thinly sliced red cabbage
  • 1/2 red or orange bell pepper diced
  • 1 cup cilantro leaves loosely packed
  • 2 green onions thinly sliced
  • 1 mango or 2 kiwis diced
  • sliced celery *optional
  • toasted slivered almonds *optional
  • 6 flour tortillas
  • Kewpie Deep Roasted Sesame Dressing or recipe Spicy Asian Peanut Sauce (recipe below)

Spicy Asian Peanut Sauce for River Wraps

  • 3 tablespoons creamy peanut butter
  • 2 teaspoon brown sugar
  • ½ teaspoon chili powder
  • 1 garlic clove minced
  • 1 teaspoon fresh grated ginger root
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons fresh-squeezed lime juice
  • 2 tablespoon toasted sesame oil
  • 3 tablespoons water

Instructions

Chinese Chicken Salad River Wraps

  • In a large bowl, (or a baggie if you’re on the river) mix cabbage, red cabbage, red pepper, cilantro, and green onion.
    Add chicken and fruit and place mixture in the center of the flour tortillas.
    Drizzle dressing over filling and roll tightly into a wrap. If you like, the addition of sliced celery and slivered almonds gives some extra crunch!

Spicy Asian Peanut Sauce for River Wraps

  • Place peanut butter in a jar with a tight-fitting lid.
    Stir in brown sugar, garlic, ginger, chili powder, and blend with a fork until all is integrated and makes a smooth paste.
    Whisk in lime juice, soy sauce, and sesame oil. Stir until well blended. Whisk in water to make a thick, yet pourable sauce.