EASY WRAPS, RECIPE #14
Cabbage is okay, but red cabbage is great at fighting inflammation, and you get a lot of it with these chicken wraps. They are also extremely high in vitamin C, and the apple cider vinegar is also known to help. If you want to boost it even more, add a half a teaspoon of ginger to the mix.
SEE: RECIPE #13
- 1 Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Sea Salt, Fine
- ¼ Teaspoon Cayenne Pepper
- 1 Roasted Chicken, Cooled
- 6 Flatbreads, Whole Wheat
- 1 Teaspoon Black Pepper
- 1 ½ Cups Red Cabbage, Shredded
- 2 Tablespoons Pickle Juice
- ½ Cup Mayonnaise, Reduced Fat
Take the pepper, pickle juice, and mayonnaise, combining it in a bowl and then refrigerating it. Add the salt, vinegar, cabbage, cayenne and cabbage together in a medium bowl, making sure you toss to mix it. Discard the bones and skin from the chicken, shredding it into bite size pieces. Mix the shredded chicken into the mayonnaise combination, making sure to stir so that it is completely combined. The cabbage and chicken mixtures should be divided on each flatbread, and then you can roll them up so that they’re ready to eat. Sometimes, you can stick a toothpick through them so that they stay rolled until you are ready to pick them up.