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Asian Ramen & Chicken Chopped Salad (Wrap)

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Here’s an Asian-inspired salad recipe as part of my Chopped Salad series! Remember, the wrap is optional and you can use whatever type of animal or vegan protein YOU prefer!

Ingredients for 1 wrap or salad:

  • 1 10-inch whole wheat wrap
  • 5oz chicken breast, cooked
  • 2 tablespoons crushed, uncooked ramen noodles
  • 1 baby bok choy
  • 2/3 cup broccoli slaw
  • 1/3 cup raw purple cabbage
  • 1/3 cup cucumber
  • fresh cilantro to taste
  • Spicy Peanut Dressing:
    • 2 tablespoons powder peanut butter
    • 3 tablespoons water (or enough to make the sauce less thick)
    • 1 1/2 teaspoon low sodium soy sauce
    • 1 teaspoon raw honey
    • 1 teaspoon ginger paste*
    • 1 teaspoon red chili pepper garlic sauce
    • 1/2 teaspoon Chinese 5 spice

 

Steps:

  1. In a bowl, mix together the ingredients for the peanut dressing and season to taste with sea salt & pepper.
  2. Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.
  3. Once the salad is chopped, add it to a mixing bowl then add the peanut dressing. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.
  4. Enjoy any leftover chopped salad by itself.

 

 

Approximate macros for one 10-inch whole wheat tortilla:

200 calories, 30g carbs, 6g fat, 8g protein, 6g fiber, 3g sugar

 

Approximate macros for salad by itself with dressing:

398 calories, 29g carbohydrates, 8g fat, 53g protein, 5g fiber, 11g sugar

 

Approximate macros for 1 wrap with dressing:

598 calories, 59g carbs, 14g fat, 61g protein, 11g fiber, 14g sugar

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