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Chef Megan Mitchell

Online Cookbook

Gingery Chicken and Carrot Slaw Wraps

  • Serves: 8
  • Complexity: easy
  • Print
Gingery Chicken and Carrot Slaw Wraps


  • 1 rotisserie chicken
  • 5-6 heirloom carrots, grated on the large holes on a box grater
  • 5 green onions, 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
  • 3-inch piece peeled ginger, cut into small chunks
  • 2-3 garlic cloves
  • 1/2 cup coconut aminos
  • 1/4 cup extra virgin olive oil
  • 1/4 cup rice wine vinegar
  • 1 tbsp. toasted sesame oil
  • 1 1/2 tsp. ground mustard
  • 1/2 tsp. kosher salt
  • 8 burrito size tortillas


  1. Break down the chicken, removing all of the meat from the bones and shred into 1-2 inch pieces. Save the carcass to make stock with later.

  2. Place the shredded chicken in a large bowl along with the carrots, green onions, cabbage, cashews and cilantro. Toss together.

  3. To a high power blender, such as a Vitamix, add the ginger, garlic, coconut aminos, EVOO, rice wine vinegar, sesame oil, ground mustard and salt. Blend on high for 30 seconds. Pour over the chicken mixture and toss to combine. Taste for seasoning, adding more salt if needed.

  4. Scoop some of the mixture into the lower middle half of the tortilla then fold over and tuck in the sides while rolling up into a wrap. Slice in half.

    Recipe Courtesy of Megan Mitchell

    As Seen on Food Network Kitchen

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