Tuesday, September 04, 2007

california wraps

4 10-inch sundried tomato tortillas
1 cup cooked basmati rice
4 oz roasted chicken breast, shredded
1 large ripe avocado, sliced
2-inch piece English cucumber, diced
½ medium ripe tomato, diced
¼ medium red pepper, finely diced
1/8 medium red onion, finely sliced
3 oz feta, crumbled
2 tbs light mayonnaise
½ tsp basil pesto
kosher salt/fresh cracked pepper
Warm tortillas on a flat griddle just to soften them. In a small bowl, combine mayo and pesto. Spread over the centre of tortillas. Start layering ingredients, also in the centre of the tortilla, starting with basmati rice, shredded chicken and avocados, followed by the cucumber, tomato, red pepper, onion and feta. Season lightly with kosher salt and fresh cracked pepper. Fold down top and bottom corners of tortilla, then pull one side of wrap tightly over the filling. Roll up firmly to form a neat wrap that’s easy to hold.

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