This recipe was inspired by The Peace Tree Cafe, a little locally run juice bar that serves the most mouth watering (and colossal!) wraps in Moab, Utah. My family visits the Peace Tree whenever we go jeeping in Moab so when the weather gets warm and we are missing our lovely desert canyons, I create a wrap. Easy to make and eat, they can be customized for the kids or made with more grown up flavours for the adults. Experiment with different kinds of sprouts — sunflower, pea, or your usual deli ones give you some variety and don't go soggy like lettuce. The carrots add a nice crunch, and you can customize this by using different flavoured tortillas, adding different vegetables, or even sun-dried tomato pesto instead of the jarred basil one. Tuck into a lunch or have them for a light dinner with some yam bites and raw veggies with dip and you've got dinner out on the patio!
Ingredients:
2 cups of cooked, chopped, leftover chicken
2-3 tbsp mayonnaise
2 tbsp jarred pesto
2 carrots, peeled and grated
2 avocados, mashed
pea shoots or sprouts, lightly chopped
1 sweet pepper, cored and sliced
1 tsp zested lemon rind
4 whole wheat flour tortillas
In a bowl, stir together the chicken with the mayo, lemon rind, and pesto. You can use your judgment here—I don't particularly like anything with a lot of sauce, but you can always add a bit more or less if you like. Salt and pepper to taste.
Lay the tortillas out on the counter in front of you. Divide the mashed avocado between them by spreading it down the middle, then lay the chicken on top. Spinkle over the grated carrot, lay on the slices of sweet pepper, and top with some sprouts or pea shoots. Roll them up by folding in the sides, and then folding over the side closest to you over the filling, tucking the sides in, and rolling up.
If you are sending these in a lunchbox, overwrap with plastic wrap. Otherwise, serve them immediately.
Makes about 4 wraps
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