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Tacos/wraps are one of my favorite feel-good light dinners. The grain is done for you, the veggie is the salad that’s part of the sandwich (with extra on the side), and all that’s left to do is cook a protein for a delicious combo. You can shred leftover bone-in chicken for these tacos (but you’re covered in case you just don’t have any!). Yield: 6-8 tacos
2 tablespoons olive oil
4 skinless, boneless chicken breasts
salt
pepper
chicken stock, enough to cover chicken
1/4 cup olive oil
1/4 cup white or rice vinegar
2 tablespoons honey
2 tablespoons Gefen Soy Sauce
1 tablespoon sesame oil
4 cups shredded green cabbage
1/2 red onion, finely diced
2 avocados, diced
3 celery stalks, diced
6 to 8 Gefen Square Wonton Wrappers
6 to 8 small wraps
In a large sauté pan, heat olive oil over medium heat. Season chicken with salt and pepper and add to pan. Brown for three to four minutes on each side.
Add chicken stock and bring to a boil; reduce heat slightly and cover pan. Let chicken steam for six to eight minutes. Once chicken is cooked, let rest for three to four minutes, then shred.
Meanwhile, preheat oven to 350 degrees Fahrenheit. Slice wontons into thin strips. Add to a parchment-lined or greased baking sheet. Bake for five minutes, or until golden and crunchy.
Combine all ingredients.
Combine cabbage, onion, avocados, and celery. Add half the dressing to the salad and half to the chicken.
Add shredded chicken and salad to each wrap and top with crunchy wonton strips.
Photo by Chana Rivky Klein
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