Chicken Chippy Burrito with Miso Rice and Sesame Slaw

Name: Chicken Chippy Burrito with Miso Rice and Sesame Slaw
Yield: 4
Cuisine: Japanese
Ingredients: 8 pieces Chicken Tenders (8-12 pieces Ready, Set...Cook! crumbed chicken tenders — up to 12); 2 cup White Rice (2 cups cooked Imperial Grain white rice); 4 pieces Wholemeal Tortilla Wrap (4 Bakers Life large white or wholemeal wraps); 2 cup Cabbage (2 cups green cabbage, finely shredded); 1 cup Red Cabbage (1 cup red cabbage, finely shredded); 1 piece Carrot (1 carrot, grated or julienned); 3 pieces Scallion (3 stalks spring onions, thinly sliced); ¼ cup Coriander Seed (¼ cup fresh coriander, chopped); 2 tbsp White Miso (2 tbsp white or brown miso paste); 2 tbsp Rice Vinegar (2 tbsp rice vinegar); 1 tbsp Sesame Oil (1 tbsp toasted sesame oil); 1 tsp Honey (1 tsp honey or maple syrup); 2 tbsp Mayonnaise (2 tbsp Colway real mayonnaise); 1 tbsp Water (1 tbsp water); 1 tsp Ginger (1 tsp fresh ginger, finely grated (optional)) — optional; 2 tsp Sesame Seeds (2 tsp sesame seeds, toasted (optional)) — optional

Chicken Chippy Burrito with Miso Rice and Sesame Slaw - Rice Dish (Japanese)

Japanese

Servings4

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Dairy Free

Ingredients

For 4 servings

Chicken Tenders8 pieces · 8-12 pieces Ready, Set...Cook! crumbed chicken tenders — up to 12
White Rice2 cup · 2 cups cooked Imperial Grain white rice
Wholemeal Tortilla Wrap4 pieces · 4 Bakers Life large white or wholemeal wraps
Cabbage2 cup · 2 cups green cabbage, finely shredded
Red Cabbage1 cup · 1 cup red cabbage, finely shredded
Carrot1 piece · 1 carrot, grated or julienned
Scallion3 pieces · 3 stalks spring onions, thinly sliced
Coriander Seed¼ cup · ¼ cup fresh coriander, chopped
White Miso2 tbsp · 2 tbsp white or brown miso paste
Rice Vinegar2 tbsp · 2 tbsp rice vinegar
Sesame Oil1 tbsp · 1 tbsp toasted sesame oil
Honey1 tsp · 1 tsp honey or maple syrup
Mayonnaise2 tbsp · 2 tbsp Colway real mayonnaise
Water1 tbsp · 1 tbsp water
Ginger1 tsp · 1 tsp fresh ginger, finely grated (optional) · optional
Sesame Seeds2 tsp · 2 tsp sesame seeds, toasted (optional) · optional

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Steps

11. In a large bowl, combine the shredded green and red cabbage, grated carrot, sliced spring onions and chopped coriander.
22. In a separate small bowl, whisk together the miso paste, rice vinegar, toasted sesame oil, honey or maple syrup, water and mayonnaise until completely smooth.
33. Bake or air fry the crumbed chicken tenders according to packet directions until they are golden brown and crispy.
44. Place the tenders on a cutting board and slice them into bite-sized pieces.
55. Lightly warm the wraps in a dry pan for 10 seconds per side, or in a microwave for 15 seconds.
66. Lay out one warm wrap, place a couple of large spoonfuls of rice across the centre, then add 2-3 sliced crumbed chicken tenders on top of the rice.
77. Add slaw and drizzle over the sesame dressing.
88. Fold the bottom edge of the wrap over the filling, then fold in the sides and roll up the wrap tightly to complete.
99. Slice the wraps in half diagonally and serve.
10Optional. Stir toasted sesame seeds and finely grated fresh ginger into the dressing for extra flavour.