GINGERY ROTISSERIE CHICKEN SALAD WRAPS

Gingery Rotisserie Chicken Salad Wraps image

Provided by Megan Mitchell

Time 25m

Yield 8 servings

Number Of Ingredients 15

1 rotisserie chicken
5 to 6 heirloom carrots, grated on the large holes of a box grater
5 scallions, thinly sliced
1/2 head green cabbage, shredded (about 5 heaping cups)
1 cup roasted and salted cashews, roughly chopped
1 cup cilantro leaves and stems, finely chopped
One 3-inch piece ginger, peeled and cut into small chunks
2 to 3 cloves garlic, peeled
1/2 cup coconut aminos
1/4 cup extra-virgin olive oil
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoon ground mustard
Kosher salt
8 burrito-size flour tortillas

Steps:

Break down the chicken, removing all of the meat from the bones and shred into 1- to 2-inch pieces. Save the carcass to make stock with later.
Place the shredded chicken in a large bowl along with the carrots, scallions, cabbage, cashews and cilantro. Toss together.
Add the ginger, garlic, coconut aminos, olive oil, vinegar, sesame oil, ground mustard and 1/2 teaspoon salt to the carafe of a high-speed blender, such as a Vitamix. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.
Scoop some of the mixture into the lower middle half of each tortilla, then fold over and tuck in the sides while rolling up into a wrap. Slice in half and serve.