Thai-Style Chicken Salad Sandwich Wraps
2 poached or roasted chicken breasts
1/3 cup minced shallot
1/4 cup finely sliced scallion
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
1/4 cup lime juice
1 teaspoon salt
1/2 teaspoon chili powder
pinch of sugar
3 tablespoons mayonnaise (light mayo is fine)
2-4 carrots, sliced in 3 inch strips
1/2 English cucumber, sliced in 3 inch strips
Shred the chicken breasts and place in a bowl. This can be done in advance. Add the shallot, scallion, cilantro, and mint, and combine.
In a small bowl, combine the lime juice, salt, chili powder and sugar. Pour into the bowl and combine with the chicken. Stir in mayonnaise. Refrigerate until ready to use.
To assemble the wraps, place about three tablespoons chicken salad in the center of the tortilla, close to you. Add a few slices of carrot and cucumber and another tablespoon of chicken salad. Fold the tortilla shell and wrap. Slice at a diagonal, if desired. Keep chilled until ready to serve.