In a medium sized bowl, add 3-4 cups of the Cabbage, carrots, radishes, leftover basil, two tablespoons Cilantro, Green onions, Ginger Tahini Sauce, and the juice from one lime. Mix together and allow to sit while you finish cooking. Reserve about a half for Chinese Ginger Miso Chicken Salad.
Heat the leftover Thai Basil Stir Fry in the microwave with a damp paper towel over it until heated through.
On a large griddle or large skillet, warm the pita over medium heat for 30 seconds each side. Stack on a plate with a dish cloth and wrap them to stay warm.
On the same skillet, turn the heat to high and put the halved avocados on for about 1 minute. Remove and slice and salt right before serving.
On the pita, add arugula to the bottom and top with the Basil Stir Fry. Finish with the charred avocado, Green onions, Cilantro, a drizzle of Ginger Tahini Sauce and sliced lime to squeeze over. Serve with slaw on the side.

Follow us