I developed this recipe from a favorite cold Asian dish I like to make in the warmer months. To make it even more healthy, I made it into a wrap sandwich using Mikey’s new line of superfood wraps that are gluten-free, dairy-free, grain-free, soy-free, and vegan. If you want to make the dish vegan, you can substitute tofu or your favorite plant-based protein for the chicken.
Mikey’s Super Green Tortillas – http://www.eatmikeys.com
2 Boneless Chicken Breasts
1 Seedless cucumber, peeled and seeded
4T Roasted Tahini
4T Canola Oil
1 ½ T Soy Sauce
3T Cider Vinegar
3T Hot Water
1T Sesame Oil
1T Chili Oil
2-3 Cloves of garlic
3-4 Scallions Minced – ½ cup for the sauce and the rest to top the chicken
1T of Hot pepper flakes (or to taste)
Place a 5 qt saucepot filled ¾ with water on high heat and bring to a boil. Add a pinch of salt to the water. When boiling add chicken breasts and turn the heat down so that it maintains a boil without boiling over. Cook for 25 minutes. Remove the cooked chicken from the pot and place it on a cutting board. Let cool slightly so that it can be touched. With two forks shred the chicken and put it aside. You can make the chicken ahead and store it in the refrigerator.
Next, make the dressing by placing all the ingredients in the bowl of a blender. Blend for 30 seconds or until well blended.
Place the shredded chicken in a bowl and toss with the dressing. Peel the cucumber and remove the seeds. Cut into thin matchsticks and set aside.
Place dressed chicken in a wrap and top with cucumber strips and some scallion. Roll and cut in half. Arrange on the plate and serve.