I got part of this recipe from Rachel Ray...I say part, because I made it the easy way...hers was from scratch.
3 chicken breasts- cooked and shredded
1/2 cucumber thinly sliced
1 cup fresh bean sprouts
1 cup shredded carrots, available in pouches in the produce dept.
3 scallions sliced
Mix ingredients, warm tortillas (15 sec. each side) in a nonstick skillet. Pile chicken mixture and liberally drizzle with Asian Ginger dressing (I use Good Seasons).
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I made this tonight to feed us and the sister missionaries... It is truly one of my favorite new recipes! I'm blogging it so the people I love most can share in the joy that is Thai Chicken Wraps!
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