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NAPA CABBAGE WRAPS WITH CHICKEN, TOMATOES, MANGO, AND AVOCADO

WHILE CHICKEN IS STILL REFRIGERATOR COLD, CUT THE MEAT INTO 1/2 INCH CUBES(4 OZ SHOULD BE ABOUT 1/2 CUP OF CUBES. TRANSFER THE CUBED CHICKEN TO A MEDIUM MIXING BOWL AND ADD THE MANGO, AVACADO, TOMATO, AND VINAIGRETTE. SEASON TO TASTE WITH FRESHLY GROUND PEPPER, AND TOSS SO THAT EVERYTHING IS EVENLY COATED IN DRESSING. ADD BASIL RIBBONS AND TOSS, GENTLY, JUST TO EVENLY INCORPORATE THE BASIL. DIVIDE. . .

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Servings: 1

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 oz roast chicken breast

1/4 Small mango,cut into 1/4 inch cubes

1 avocado, cut into 1/4 cubes

1 Large beefsteak tomato, cut into 1/4 inch cubes

2 tbs lime vinaigrette

6 Large basil leaves, thinly sliced into ribbons

4 Large napa cabbage leaves

Preparation

1WHILE CHICKEN IS STILL REFRIGERATOR COLD, CUT THE MEAT INTO 1/2 INCH CUBES(4 OZ SHOULD BE ABOUT 1/2 CUP OF CUBES. TRANSFER THE CUBED CHICKEN TO A MEDIUM MIXING BOWL AND ADD THE MANGO, AVACADO, TOMATO, AND VINAIGRETTE. SEASON TO TASTE WITH FRESHLY GROUND PEPPER, AND TOSS SO THAT EVERYTHING IS EVENLY COATED IN DRESSING. ADD BASIL RIBBONS AND TOSS, GENTLY, JUST TO EVENLY INCORPORATE THE BASIL.

2DIVIDE THE CHICKEN MIXTURE EVENLY AMONG THE CABBAGE LEAVES.

3TO STORE THE REMAINING AVOCADO, KEEP THE PIT INTACT AND THE SKIN ON, AND WRAP IT TIGHTLY IN PLASTIC WRAP. STORE IN THE FRIDGE.

Additional Notes

DAY 2, WEEK 1

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