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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 cucumber (about 4 ounces) |
1 cup packaged cabbage-and-carrot coleslaw |
half of a small red onion, sliced |
1 tablespoon seasoned rice wine vinegar |
1 teaspoon chopped pickled ginger, plus 1 teaspoon ginger juice |
1 teaspoon sesame oil |
1 piece lavash-style bread (about 10 1/2- x 9-inch piece) |
6 ounces sliced deli smoked chicken |
Directions:
1. Ribbon cucumber with a vegetable peeler; discard core and tough outer skin. Toss ribbons in a bowl with coleslaw mix, onion slices, vinegar, chopped pickled ginger, ginger juice, and sesame oil to coat. Let stand 10 minutes, stirring occasionally, for flavors to combine.
2. Cut lavash into 4 equal pieces, and line each with one-fourth of sliced chicken; top with one-fourth of salad mixture. Bring sides of lavash together, and spear with wooden picks. Serve.
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