From Family Meals, 2014
Is your family in the sandwich business? A soft tortilla wrap is just as easy a sandwich start as a slice of bread and a great way to pack a lunchbox. If you want to make it even easier, let your grocer do the heavy lifting and just toss a rotisserie chicken into your cart!
Yield: 4 to 6 large wraps
For the dressing
The zest and juice of 1 juicy lemon
2 tablespoons (30 mL) of olive oil
1 tablespoon (15 mL) of honey
1 tablespoon (15 mL) of your favourite mustard
1/4 teaspoon (1 mL) of salt
A few turns of your pepper grinder
For the wrap
1 rotisserie chicken, hot or chilled
2 avocados, peeled and cubed
1 pint (500 mL) of cherry tomatoes, halved
Leaves from 1 bunch of fresh basil
4 to 6 large soft tortillas
Whisk the dressing ingredients together in a medium bowl until smooth. Use your hands or a pair of forks to pull the chicken meat from the bones and shred it into bite-size pieces. Add to the bowl along with the avocados, tomatoes and basil. Gently toss the works together.
Ready the tortillas by briefly microwaving them until soft and pliable, 30 seconds or so. Arrange the tortillas on your work surface. Place a scoop of chicken salad just below the “equator” of each. Fold the bottom of the tortilla over the filling, fold in the sides, then finish rolling. Serve and share!
© Chef Michael Smith, Family Meals, 2014
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.