Mandarin Chicken Salad Tacos

Prep Time: 15 minutes 

Cook Time: 2 minutes

Servings: 3



6 small CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
2 tablespoons olive oil


For the Salad

2 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 Vinaigrette 

3 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



  1. Make the dressing: to a small mixing bowl, add all ingredients. Whisk until emulsified then taste and adjust seasoning as needed. Set aside.
  2. To a medium mixing bowl, add all ingredients for the salad. Stir to combine. Add dressing and toss to coat.
  3. 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. 
  4. Fill each Crepini with the salad mix and serve.

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