IN THIS RECIPE

WHAT YOU NEED:

• 3 tbsp Olive oil, divided
• 1 tbsp Rice wine vinegar
• 1 tbsp Honey
• 4 cups Shredded purple cabbage
• 1 Small carrot, cut into matchsticks
• 1/4 cup Fresh cilantro, chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Sour cream
• 2-3 tbsp Sriracha sauce
• 1/2 Lime, juiced
• 1 lb Ground chicken
• 1 pkg Sun-Bird® Chinese-Style BBQ Pork Seasoning Mix 
• 12 Flour tortillas or corn tortillas, charred

PREPARATIONS:

• Whisk 1 tablespoon of oil, vinegar and honey in a large bowl until combined. Add the cabbage, carrots and cilantro, and toss to coat. Season with salt and pepper, to taste. Set aside.
• Combine the sour cream, sriracha sauce and lime juice in a small bowl. Set aside. Heat remaining oil in a large skillet over medium-high heat. Add the chicken and Sun-Bird® Chinese-Style BBQ Pork Seasoning Mix and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5 minutes, until chicken begins to brown. Remove skillet from heat.
• Top each tortilla evenly with the chicken mixture and cabbage mixture. Drizzle with the sriracha mixture and serve.

Tip: Substitute plant-based ground for ground chicken to create a vegetarian version!