This is one of those random throw together lunches, that turned into being better than some of the recipes I plan out and work on for days.

There I was, just trying to throw something quick for lunch together, while working on recipe developing and website writing. I just so happened to in the ‘cleaning-out-the-fridge-before-ordering-new-groceries’ part of my meal planning cycle, so there weren’t a lot of options.

I had some crispy chicken bites in the freezer, a handful of fresh vegetables, and a prepackaged kale caesar salad mix. Wasn’t feeling caesarish, so I whipped up a sweet asianesque dressing and tossed half the mix with some sliced tomatoes and cucumbers, and set it aside to marinade while I air fried chicken bites.

I topped jicama wraps (think street taco sized rounds) with sliced avocado, a handful of slaw, and finally the cooked chicken.

Then I drizzled everything with some sriracha and kewpie.

And… oh em gee… you guys! This is all I’m having for lunch from now on.

Ingredients:

12 frozen crispy chicken bites (I like the bare version from costco)

4 Tbsp mirin

1 T coconut aminos

1/4 fish sauce

1 Tbsp honey

1 Tbsp sesame oil

4 oz apple cider vinegar

2 Tbsp avocado oil

1 9.25 oz (approximately 4 cups) kale and cabbage salad mix

1 roma tomato, halved and thinly sliced

1 small cucumber, peeled, halved and sliced

6 jicama wraps

1 avocado, halved, peeled, pitted, and sliced

sriracha

kewpie

Directions:

In a large bowl, whisk together mirin, coconut aminos, fish sauce, honey, sesame oil, vinegar, and avocado oil. Once dressing is combined, add in salad mix, tomato, and cucumber. Toss to coat.

Cook chicken bites according to directions… or 9 minutes in an air fryer.

Lay jicama wraps flat. Top with avocado slices, slaw mixture, crispy chicken, and drizzle with kewpie and sriracha.

Makes 6 wraps.