Thai Chicken Wraps

http://www.melskitchencafe.com/thai-chicken-crunch-wraps/

I am always enticed by wrap recipes since I don't like sandwiches.  These were pretty simple which was nice and the taste was refreshing for a wrap.

Thai Chicken Crunch Wraps

Yield: Makes 2-3 wraps (can be increased as needed)

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.

Ingredients

• 1/2 cup rice vinegar
• 1 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey (beth used a can of Costco chicken)
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.

2.5

http://www.melskitchencafe.com/thai-chicken-crunch-wraps/

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: adapted from Cuisine at Home Issue 103 (used a different type of chili garlic sauce – sweet Thai – adjusted ingredient amounts, reduced mayonnaise, etc.)