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