Char’s Herby Chicken Ginger Wraps with Apple & Cabbage Slaw

If you’re like me, and love a flavourful chicken salad sandwich with a ton of texture, this recipe will be your new chicken salad go-to! The addition of fresh ginger and sweet & sour apple slaw takes this sandwich filling to new heights.

If you’ve been following me for a while, you know I’m team chicken thighs (so that’s what I call for in this recipe). If you’re team chicken breasts – those work too!

In a time pinch? Grab a pre-cooked rotisserie chicken from the grocery store, remove meat (breast & thighs) from bones and chop it up. You need about 2 cups (500 mL) of chopped chicken for this recipe.

Bonus: this recipe is a great way to use up leftover fresh herbs. My recipe calls for parsley and mint, but chopped fresh dill, basil or even cilantro can be used instead.

Apple & Cabbage Slaw

Ingredients

• ¼ cup (60 mL) cider vinegar
• 1 tbsp (15 mL) granulated sugar
• Pinch salt
• 2 cups (500 mL) pre-shredded cole slaw mix found in produce section of grocery store (or very finely shredded cabbage)
• 1 apple, cored and sliced in matchstick pieces (I leave skin on)

Directions

1. In a small sauce pan bring vinegar and sugar to a boil. Cook until sugar has dissolved (should only take about 1 minute). Remove from heat and cool slightly.
2. Place cabbage, apple and salt in a large bowl and pour vinegar mixture over cabbage and toss well.
3. Cover and refrigerate (ideally for at least 30 minutes, tossing a few times) while making chicken salad.

Salad

• 1lb. (500 g) cooked chicken thighs (see recipe below if needed), chopped in bite size pieces
• 1 cup (250 mL) finely diced celery
• ⅓ cup (75 mL) mayonnaise (or plain Greek style yogurt)
• 3 tbsp (45 mL) finely grated ginger root
• 2 tsp (10 mL) Dijon mustard (I like grainy)
• ¼ tsp (1 mL) salt
• Pinch chili flakes (or pepper)
• ½ cup (125 mL) each of roughly chopped fresh mint and chopped fresh parsley
• ¼ cup (60 mL) finely chopped green onion

Directions

1. Place all ingredients in a mixing bowl and toss until well combined.
2. Cover and refrigerate until ready to serve (up to 2 days). Still well before serving.

Yields about 3 cups of salad (750 mL).

Assembly:

1. Toss slaw mixture well and divide evenly between four wraps. (Alternatively, use four croissants, brioche buns, or nestle filling between sourdough or multigrain bread).
2. Divide chicken salad mixture evenly between wraps and place on top of slaw.
3. Roll wraps tightly and cut in half. Makes 4 wraps.

Delicious & Doable Tips:

~ for quicker assembly, toss slaw mixture with chicken salad before assembling (I just prefer it separate).
~ for a spicier kick: add 2 tsp (10 mL) curry powder to chicken salad mixture before tossing.

Oven Roasted Chicken Thighs

Ingredients

• 1 lb. (500 g) boneless, skinless chicken thighs
• 1 tbsp (15 mL) olive oil
• ½ tsp (1 mL) each of salt, pepper, garlic powder and onion powder

Directions

1. Preheat oven to 425 F (220 C).
2. Place all ingredients in a large mixing bowl and toss until well combined.
3. Lay chicken thighs flat on a large baking sheet lined with parchment paper. Place in oven for about 20 minutes, turning once (half way) until cooked through (internal temperature should read at least: 74°C (165°F)).
4. Remove from oven cool completely.