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Recipes
Thai Chicken Wrap
Here’s where you can use up last night’s leftover chicken. Otherwise, chop some deli roast chicken or turkey into small cubes.
2 tablespoons bottled Asian peanut sauce
1/2 cup cooked chicken, shredded into small pieces
6 paper-thin cucumber slices
1. Peel the cucumber with a vegetable peeler and slice. Place the tortilla on a piece of foil. Spread the peanut sauce on the tortilla almost up to the edges. Sprinkle the chicken over the sauce.
2. Lay the cucumber slices down the center of the tortilla; sprinkle on the lettuce and roll up tightly. Slice in half with a serrated knife. Wrap tightly in foil.
Aluminum foil or pre-cut foil sheets (“Reynold’s Wrappers”)
Cutting board
Grater
Serrated knife
Vegetable peeler
Measuring cups and spoons
Small plastic container
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