Name: Easy Seafood Salad
Ingredients: 1 medium orange; 1 medium lemon; 1 medium lime; ½ lb. peeled and deveined cooked shrimp (coarsely chopped); ½ lb. refrigerated fresh crabmeat (coarsely chopped); 2 Tbsp finely chopped sweet onion; 2 Tbsp finely chopped sweet red pepper; Shredded lettuce; Assorted crackers

Ginger Scallion Chicken Wraps

Print Recipe

Thank you What’s Gaby Cooking for the recipe!

Ingredients

½ head napa cabbage (shredded)
½ head purple cabbage (shredded)
1 yellow bell pepper (cut into matchsticks)
1 red bell pepper (cut into matchsticks)
½ English cucumber (cut into matchsticks)
6 oz. shiitake mushrooms (sliced)
2 Tbsp vegetable oil
2 cooked chicken breasts (shredded)

Ginger Scallion Sauce:

1 bunch scallions (thinly sliced)
1 3-inch piece ginger (peeled and very finely minced)
4 garlic cloves (minced)
4 tsp toasted sesame oil
8 Tbsp soy sauce
4 Tbsp rice vinegar
⅓ cup vegetable oil
1 tsp red pepper flakes

Wrap:

4 large spinach tortilla wraps

Instructions

In a large bowl, combine the napa cabbage, purple cabbage, yellow, and red bell peppers, and the cucumber.
In a medium skillet, saute the mushrooms in the oil until they’re golden brown. Once golden, remove and add them to the cabbage mixture along with the shredded chicken breasts.
Combine the ingredients for the ginger scallion sauce in a bowl. Put half of the sauce aside to use for dipping and combine the remaining half with the cabbage mixture and toss to combine.
Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap them to seal. Cut and serve immediately.

Find it online: https://shesafullonmonet.com/no-cook-dinner-ideas/

Ginger Scallion Chicken Wraps

Ingredients

½ head napa cabbage (shredded)

½ head purple cabbage (shredded)

1 yellow bell pepper (cut into matchsticks)

1 red bell pepper (cut into matchsticks)

½ English cucumber (cut into matchsticks)

6 oz. shiitake mushrooms (sliced)

2 Tbsp vegetable oil

2 cooked chicken breasts (shredded)

Ginger Scallion Sauce:

1 bunch scallions (thinly sliced)

1 3-inch piece ginger (peeled and very finely minced)

4 garlic cloves (minced)

4 tsp toasted sesame oil

8 Tbsp soy sauce

4 Tbsp rice vinegar

⅓ cup vegetable oil

1 tsp red pepper flakes

Wrap:

4 large spinach tortilla wraps

Instructions

In a large bowl, combine the napa cabbage, purple cabbage, yellow, and red bell peppers, and the cucumber.

In a medium skillet, saute the mushrooms in the oil until they’re golden brown. Once golden, remove and add them to the cabbage mixture along with the shredded chicken breasts.

Combine the ingredients for the ginger scallion sauce in a bowl. Put half of the sauce aside to use for dipping and combine the remaining half with the cabbage mixture and toss to combine.

Arrange the 4 large spinach tortilla wraps on a clean surface. Spoon equal amounts of the cabbage chicken mixture in the middle of each wrap and wrap them to seal. Cut and serve immediately.