Ingredients
8 oz cabbage and carrot mix, shredded (or 1 pack of coleslaw mix)
1 cup mayonnaise
2 tbsp rice wine vinegar
1 tbsp sesame oil
3 tbsp honey
salt
pepper, to taste
3 tbsp sesame seeds
1 whole rotisserie chicken, cooked
4 pieces whole wheat roll-up bread
12 butter lettuce, large leaves
8 slices bacon, precooked
4 tbsp mayonnaise
2 tomatoes, sliced
1 medium avocado, sliced
Preparation
Place the shredded cabbage and carrot coleslaw mix in a large bowl and set aside.
In a medium bowl, stir the mayonnaise with the rice wine vinegar and sesame oil until combined.
Add the honey and stir well.
Season with salt and pepper to taste and add the sesame seeds.
Stir well and pour over the shredded cabbage and carrot coleslaw mix.
Toss well to combine and let sit while you prepare the roll-ups.
Remove skin and bones from rotisserie chicken and cut meat into chunks.
Place one piece of whole wheat roll up bread on a board and spread with 1 tablespoon of mayonnaise.
Place a few leaves of butter lettuce down the center of the bread.
Top the lettuce with a few slices of tomato and ¼ of the sliced avocado.
Place 2 slices of the pre-cooked bacon on top of the avocado and top with the chunked cooked rotisserie chicken.
Roll up tightly, tucking in the ends, and cut diagonally in half.
Repeat steps 2 to 6 with the remaining three pieces of whole wheat roll up bread and remaining ingredients.
Serve roll ups alongside a serving of Sesame Slaw and garnish the plate with a wedge of fresh watermelon.
