I appreciate the practicality of cabbage. Store it properly and it can stay fresh for two weeks in the refrigerator. Long after more perishable greens are kaput, cabbage is crisp, ready to use in a wide range of hot or cold dishes. And it is often sold at bargain-basement prices.
Not as high in vitamins and minerals as its Brassica cousins (Brussels sprouts, broccoli and bok choy), it still weighs in high in fiber and vitamin C, with 1 cup of chopped cabbage offering 54% of the Recommended Dietary Allowance.
These tortilla wraps showcase cabbage and chicken. They are a delicious way to use leftover cooked chicken, but if you don’t have it on hand, roast boned and skinned chicken breast by placing them in a small baking dish in a single layer, then drizzling with a smidgen of extra-virgin olive oil. Rub surface to thinly coat with oil and roast in preheated 350-degree oven for about 20 to 25 minutes, or if using larger breasts, 35 to 40 minutes, or until cooked through. Leftover dressing can be covered and refrigerated; use as a dip for raw vegetables or dress finely shredded cabbage to make an appealing coleslaw.
Tortilla Wraps with Cabbage and Asian Dressing
Yield: 4 large wraps, 8 servings
INGREDIENTS:
Dressing:
- 1 cup mayonnaise, or 1/2 cup mayonnaise and 1/2 cup low-fat plain Greek yogurt, or 1 cup low-fat plain Greek-style yogurt
- 1 tablespoon soy sauce
- Zest of 1 orange, about 1 tablespoon
- 2 tablespoons orange juice
- 2 teaspoons toasted (roasted) sesame oil
- 1/8 teaspoon dried red chili flakes
Wrap:
- 4 large flour tortillas
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 pound boneless, skinless chicken breasts, cooked, cooled, cut into thin strips
- 1 cup sno peas, strings removed, each cut into 3 lengthwise strips
- 1/4 cup shredded, peeled daikon
- 1 medium avocado, peeled, pitted, cut into 1/4-inch-wide lengthwise slices
- 4 green onions, roots trimmed, halved lengthwise
- 4 to 8 stalks of cilantro
- Coarse salt and freshly ground pepper to taste
DIRECTIONS:
1. Place dressing ingredients in small bowl; stir to combine.
2. Spread enough dressing on one tortilla to thinly coat entire surface. Place 1/4 of cabbage on lower half of tortilla; place 1/4 of each remaining ingredient on top of cabbage, adding salt and pepper to taste. Roll up as tight as possible, starting at lower edge, folding over ends (to tuck in contents) halfway through rolling up tortilla. Give it a gentle push to seal. Cut in half crosswise and place on plate.
3. Repeat with remaining ingredients.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)
