Feel free to get creative with this recipe. Any veggies are appropriate. The base of this recipe can be made and stored in the fridge. Then when you’re ready to eat, just grab a cup or two and stuff it into a chapati and call it a day!
Ingredients
4 large chapatis
FOR THE DRESSING
1/3 cup rice wine vinegar (or use apple cider vinegar)
3 tablespoon low-sodium soy sauce
1 lime juice
2 cloves garlic finely chopped
1-inch ginger finely chopped
FOR THE FILLING
1/4 head cabbage thinly sliced
1/4 head purple cabbage thinly sliced
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 large carrot shredded
6 green onions thinly cut
1 avocado thinly sliced
fresh basil thinly sliced
fresh cilantro
1/4 cup chopped peanuts
2 cups leftover shredded chicken breast (if going for a non-vegetarian wrap)
Directions:
- Whisk together the rice wine vinegar, soy sauce, lime juice, garlic and ginger until smooth.
- Combine the cabbage, purple cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of avocado, sliced basil and fresh cilantro along with the shredded chicken.
- Pour the liquid mixture over the vegetables and chicken and toss to combine. Taste and add more soy sauce if you want a saltier finish. Stuff 1 cup of the mixture into a chapati and garnish with peanuts. Serve immediately.