Gai Choi Wrap

Giant Mustard Green With A Tahini Dipper

The “Red Giant” Japanese variety is the best- the broad, spicy and delicate leaf is well suited to Asian and Eastern influenced dishes and is excellent raw.

Ingredients- Tahini Dressing:

¼ cup tahini (sesame butter)

1 Tbs whole-grain mustard

1 Tbs mayo or veganaise

1 Tsp sambal chili paste

2 Tbs tamari / soy

Dash of garlic powder

1 tsp ground cumin seed

4 tbs rice wine or cider vinegar

Squeeze of lemon to taste

2 Tbs olive oil

Combine the above ingredients into a smooth dipping sauce. Add a few drops of water if necessary.

Ingredients-Wrap:

1 giant red gai choi leaf

1 small carrot grated

½ avocado

a pinch of radish sprouts

arugula or mustard greens

sea salt & pepper

¼ meyer lemon thinly sliced

2 oz. chilled and sliced chicken breast, turkey or shrimp (cooked)

(Vegetarian- substitute quinoa and/or mushrooms)

Prep Gai Choi leaf by removing lower, thick portion of stem leaving the upper portion with the flaps in tact. Slice stem long ways and place horizontally in the middle of the leaf. Now start laying the above ingredients across the middle in the same fashion. Hit with a little sea salt and pepper. Start with the flaps by pulling up and over filling then rolling it up nice and tight. If you did it correctly, it should stay together for several bites. Cut in half and enjoy with the tahini sauce.