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Pulled Chicken & Pickled Veggie Wraps
1 h 30 m
Diabetic Living Magazine
“These colorful chicken wraps are perfect for a crowd. Marinated radishes, onions, and carrots add a salty crunch-and a sneaky serving of vegetables!”
2 cups julienned or coarsely shredded carrots
1 cup julienned radishes
1 cup thinly sliced red onion
½ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
½ cup light mayonnaise
1 teaspoon Sriracha, plus more for serving
8 7- to 8-inch low-carb whole-wheat tortillas, such as La Tortilla Factory
8 Bibb and/or red-leaf lettuce leaves
2⅔ cups shredded cooked chicken breast
1Combine carrots, radishes, onion, vinegar, sugar and salt in a sealable plastic bag. Turn to coat. Set the bag in a shallow dish and marinate in the refrigerator for 1 hour.
2Stir mayonnaise and Sriracha in a small bowl. Drain the pickled vegetables (discard marinade).
3Spread 1 Tbsp. of the mayonnaise mixture on each tortilla. Top with lettuce, chicken and pickled vegetables and roll up. Wrap and refrigerate for up to 24 hours. Serve drizzled with more Sriracha, if desired.
Sugar substitute: We do not recommend a sugar sub for this recipe.