Have you had those Asian chicken wraps at Costco with that flavorful dressing? Well, I tried to recreate them for my daughter Lexi, who LOVES them, and they were wonderful. Since I sometimes get tired of eating meat I thought I’d try them as a vegetarian version, substituting the meat for extra almonds and edamame. Ummm, they were yummy.
You can use a store bought coleslaw mix for this, which has both green and purple cabbage and carrots, or you can shred your own. If you use a bagged mix then make sure you cut up any huge pieces that may have made it in 🙂 . Also, you can shell your own edamame or buy a bag of shelled frozen ones and defrost.
As for the tortillas/wraps, you can use whatever type and flavor you like, but I recommend you use a 10 inch version, at least, so it’s easier to wrap. If you use smaller ones then use a lot less filling. You can even forgo the bread and make them into a lettuce wrap, less carby (yes, I think that is a word), so you can save yourself some calories, and just as delicious.
You will need:
- 2 cups edamame, shelled
- 1/2 of a 16 oz bag of coleslaw mix (or shred your own cabbage & carrots to total 8 ounces, and mix)
- 1/4 cup scallions, thinly sliced
- 1/8 cup cilantro, chopped
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons tahini (makes it creamier and sesame-er…here I go making up words again 🙂 )
- 1 lime, juiced & zested (at least 1 tablespoon of juice)
- 1 tablespoon fresh ginger, minced
- 4 to 6 ten inch tortillas/wraps, plain or flavored
- 1/2 cup almonds, sliced, chopped or slivered
- 1 can chow mein noodles, you won’t need them all
Steps:
- Make sure your edamame is shelled and completely defrosted (if using from frozen). Pat down with a paper towel to get rid of any moisture.
- Mix the coleslaw, scallions and cilantro in a bowl, set aside.
- Mix the rest of your ingredients well, from the sesame oil to the ginger, for your dressing. Put in a jar and shake, shake, shake…set aside. Now, you are ready to wrap!
- Set your tortilla down, almost in the center, closer to the top towards you, pile with 1/2 cup of edamame, about a cup of coleslaw mix, a couple of tablespoon of almonds, and 1/4 cup of chow mein noodles.
- Fold the side of the tortilla closest to you over the filling, and bring in each of the sides, then roll the rest of the way, as tightly as you can without tearing the tortilla.
- Finish with the rest of the tortillas and serve with dressing. If you are going to eat them all right away you can always mix some of the dressing into the coleslaw mixture before filling the tortillas so you get a wonderful bite. If you think you will have leftovers I wouldn’t do this with all of them because the wrap will become soggy eventually.
Kali Orexi!
