Prep Time: 15 minutes
Cook Time: 2 minutes
6 small CrepiniⓇ Egg Wraps with (Gluten-Free Grains or Cauliflower)
2 tablespoons olive oil
For the Salad2 cups red cabbage, shredded
7 ounces cooked shredded boneless skinless chicken breast
One 10.5 ounce can Mandarin oranges, juice drained
⅓ cup scallions, finely chopped
⅓ cup sliced almonds
¼ cup carrots, shredded
2 teaspoons black sesame seeds
For the Vinaigrette3 tablespoons vegetable oil
2 tablespoons rice wine vinegar
1 tablespoon honey or agave nectar
1 tablespoon soy sauce
2 teaspoons hoisin sauce
½ teaspoon fresh ginger, peeled & minced
- Make the dressing: to a small mixing bowl, add all ingredients. Whisk until emulsified then taste and adjust seasoning as needed. Set aside.
- To a medium mixing bowl, add all ingredients for the salad. Stir to combine. Add dressing and toss to coat.
- To a 12-inch nonstick skillet over medium heat, warm the oil. Add one Crepini at a time, warming each side for 10-15 seconds. Repeat process with remaining Crepinis.
- Fill each Crepini with the salad mix and serve.