Tasty Recipes from Recipe Wizards

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Prep time: 40 minutes

Cook time: 5 minutes

Serves 4

Thai-style chicken wraps are an exotic all-in-one, a handheld meal that contains protein, salad and starch rolled up into a neat package that’s perfect for outdoor dining.

For a picnic, you can refrigerate the wraps and serve them cold. Skip the salsa to make for easy packing, or serve it in disposable cups.

INGREDIENTS

For the salsa:

1 small mango, peeled and diced

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon lime juice

For the wraps:

1 1/2 tablespoons toasted sesame oil

3 cups shredded Napa cabbage

1 cup shredded carrots

3/4 cup sliced scallions

3/4 cup lightly salted peanuts, coarsely chopped

2 tablespoons lime juice

1 tablespoon soy sauce

1/4 teaspoon ground black pepper

2 cups shredded cooked chicken

1/2 cup coarsely chopped fresh mint

4 burrito-size (large) flour tortillas

1/4 cup purchased peanut sauce

INSTRUCTIONS

To make the salsa, in a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.

To make the wraps, heat the sesame oil in a large skillet over medium-high. Add cabbage and carrots and sauté until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then sauté until the mixture is heated through, about 2 minutes longer.

Remove the pan from the heat and stir in the chicken and mint.

Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave-safe plate, seam-side down.

Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350-degree oven for about 5 minutes. Serve with the mango salsa.

Per serving: 407 cal.; 33 g pro.; 39 g carb.; 14 g fat (3 sat.); 66 mg chol.; 1,030 mg sod.; 4 g fiber; 30 percent calories from fat.