Tasty with lots of protein and vegetables with a spicy kick without being too hot.
|8||Dempsters Whole Wheat Tortillas (8 inch small)|
|4 cups||loosely packed baby arugula|
|2 cups||Maple Leaf Prime's® Fresh Chicken breasts, cooked|
|1 cup||diced tomatoes|
|1 cup||julienned English cucumber|
|1 tbsp||olive oil|
|fresh ground pepper|
|2 tsp||Sriracha chili sauce|
Prepare a cup of cucumber with a mandolin slicer set on fine julienne. Set aside to drain.
Dice a cup of tomatoes. Set aside to drain.
Medium coarsely chop arugula and mix with mayo in a large bowl. Add some fresh ground pepper to taste. Set aside.
Slice cooked chicken breasts into strips. Set aside.
Brush 6 to 8 Dempsters small whole wheat tortillas with a little olive oil on both sides and heat in a skillet on medium heat 3 to 4 minutes each side until they just start to toast, do not overcook or dry out.
Lay out tortillas and spread on 1/4 teaspoon of Sriracha sauce, followed by a generous layer of arugula mixture. Add a layer of tomatoes, some strips of chicken, and a layer of julienned English cucumber.
Fold this assembly over on itself and serve.
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