Chicken Wraps

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Chicken wraps are all the rage. They are high in nutritional content, low in fat and calories. Chicken wraps are convenient: they are easy to pack for lunch and your kids can make them for snacks after school. Try out this recipe and feel free to substitute turkey, roast beef, scrambled eggs or cooked fish for the chicken.

Ingredients:

• 1 cup grated carrots (2 medium or one large carrot)
• 1/2 cup onions, sliced very thin or diced
• 1 tbsp. soy sauce or lemon juice
• 4 tbsp. hoisin sauce
• 2 cups cooked chicken - boneless breasts sliced into thin strips -or- 2 packages sliced chicken breast (approx. 5 oz. each)
• 1 small bag of Asian salad
• 4 flour tortillas, 10" size (white, whole grain, flax, your choice)

To assemble each wrap, place open tortilla on working surface. Spread one tbsp. hoisin sauce in a circular motion leaving 1/2" border all around to avoid spillovers. Lay approx. 1/2 cup of cooked chicken (or approx. 3 slices) on top of the hoisin sauce. Top with approx. 1/2 cup of lettuce leaves and 1/4 of the carrot/onion mixture.

Starting at the bottom of the tortilla, roll up tightly. Place on plate with the seam at the bottom. If necessary, secure with a toothpick.

You can also secure the wrap by "wrapping" it up, leaving a third of it exposed, in a piece of waxed paper.

Note: You may replace the carrots and onions with other vegetables of your choice. Try to choose vegetables that are not too watery or mushy. Crisp vegetables that can be sliced into matchsticks or diced are great for wraps: cucumbers, peppers, coleslaw mix or cabbage work very well.

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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