• 1 tablespoon tahini
  • 1/2 teaspoon rice vinegar
  • 1/4 teaspoon cayenne
  • 1/2 cup red cabbage, sliced
  • 1/2 cup bean sprouts, sliced
  • 4 ounces shredded chicken
  • 2 coconut wraps
  • 1/4 cup mango, sliced

Mix tahini, rice vinegar and cayenne in a bowl. Add cabbage and bean sprouts, and toss to coat.
Evenly divide chicken and mango among the coconut wraps. Top with cabbage, wrap up and serve.


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