Thai Chicken Wrap

Perhaps the greatest inspiration for a sandwich comes from leftovers. This wrap is a really tasty way to use up last night’s roasted chicken.

Thai Chicken Wrap

Makes 1 Wrap

1 large spinach flavored tortilla

4 oz grilled chicken breast, or any leftover roasted or grilled chicken

3 tablespoons Ginger-Sesame Vinaigrette

3 tablespoons Thai Peanut Sauce

1/4 cup grated carrot

1/4 cup grated cabbage

4 slices cucumber

small handful baby greens or arugula

1. Warm a spinach-flavored flour tortilla in the oven or microwave to soften it. Lay the tortilla on a flat work surface. Spread the peanut sauce on the bottom half of the tortilla, and top with several slices of shredded cooked chicken. Top the chicken with grated carrots, cucumbers, cabbage and baby greens or arugula, and drizzle with Ginger-Sesame Vinaigrette. Fold the sides of the tortilla toward the center over the filling. Then, starting at the bottom, roll away from you, like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go. Cut in half and serve.