6 Wraps of Choice (I used a rye and whole wheat wrap.)
1.5 lbs boneless, skinless Chicken Breast OR 1 package of Edamame OR 1 package of Tofu
1 – 2 cups of Bok Choy Slaw
2 to 3 Scallions, chopped
1 to 2 Carrots, peeled and sliced into strips
1 – 2 TBSP Spicy Sesame-Ginger Thai Dressing
Half cup of Asian Noodles (optional)
(Note, you can substitute the Bok Choy Slaw for half cup of chopped cabbage and 2 TBSP Spicy Sesame-Ginger Thai Dressing.)
1. Prepare the Bok Choy Slaw and/or Spicy Sesame-Ginger Thai Dressing. (They can be made ahead.)
2. Prepare the chicken/tofu/edamame:
– Sautee (chicken and tofu in strips; edamame left whole) in skillet until slightly browned on the edges. Add 1 or 2 TBSP of Spicy Sesame-Ginger Thai Dressing and cover. Allow to cook for 3 minutes. Remove from heat and set aside.
3. Prepare the raw veggies.
4. Assemble the wrap.
5. Roll and grill the wrap. (I improvised using a bread pan and flat skillet.)