Put packaged ramen to good use with this healthy chop that kicks up the conventional college-student staple and turns it into a restaurant-worthy entrée. This salad-turned-wrap brings color to your plate with purple cabbage, crisp green bok choy, and green and orange shreds of broccoli slaw. The added zing of the sweet-and-spicy peanut dressing make this one meal you don't want to miss!
- 1 whole-wheat tortilla (10-inch)
- 5 oz chicken breast
- 2 tbsp uncooked ramen noodles, crushed
- 1 cup, shredded bok choy
- ⅔ cup broccoli slaw
- ⅓ cup, chopped purple cabbage
- ⅓ cup cucumber, thinly sliced
- 1 tsp cilantro
Spicy Peanut Dressing Ingredients
- 2 tbsp powdered peanut butter
- 3 tbsp water
- 1½ tsp light soy sauce
- 1 tsp honey
- 1 tsp ginger, pureed
- 1 tsp sweet chili sauce
- ½ tsp Chinese 5-spice seasoning
- In a bowl, mix together the ingredients for the peanut dressing, and season to taste with sea salt and pepper.
- Place all the salad ingredients on a large cutting sheet. Using the longest, sharpest knife you have, chop the salad to desired thickness.
- Once the salad is chopped, put it in a mixing bowl, then add the peanut dressing. Mix the salad together with a spatula, then place some of the contents on a whole-wheat tortilla. Fold in the sides, and tightly roll up the wrap.
- Enjoy any leftover chopped salad by itself!