Chicken Wraps with Chili-Garlic Mayo and Quick-Pickles

30 Jan


This week was longer and busier and crazier than usual, and served as a fantastic reminder why I keep up on my staples and meal-planning. Lunches this week were easy, cheap (always!), and Tupperware-sturdy. You can use foil or parchment, too. Wrap that wrap.

You Will Need:

Ezekiel Tortillas (or other large whole-grain, whole food wraps/tortillas)3ish chicken breasts
1pkg shredded carrots
1 small head green leaf lettuce, cut into pretty ribbons (roll it, slice it)
1 English cucumber, cut into thin strips
1 bunch fresh cilantro, roughly chopped
1/2c mayo
2-3tbs chili-garlic sauce (check the Asian isle)
1/2 rice vinegar
1Tbs sugar
1/2 tsp salt

Make the Pickles: Place cut cucumbers, rice vinegar, salt, and sugar in a bowl. Set aside for 20ish minutes.

Bake chicken (seasoned however you like – I’m a fan of basic garlic salt and pepper) at 375 until internal temp reaches 165. Let cool, slightly, then cut into small chunks.

Mix chili-garlic sauce and mayo. Spread on wrap. Pile on chicken, lettuce, carrots, cucumbers, and cilantro.





Prepare for people to ask where you got that wrap. Tell them for $3, you will bring them one 😉


One Response to “Chicken Wraps with Chili-Garlic Mayo and Quick-Pickles”

  1. Tamie February 2, 2014 at 3:05 am #

    I will give you 3.99 for one! Looks yummy for sure

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