If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
2 tablespoons lime juice
2 tablespoons light mayonnaise
1 tablespoon reduced-fat peanut butter
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 garlic clove, crushed
4 (10-inch) flour tortillas
1/2 cup chopped fresh basil
4 large napa (Chinese) cabbage leaves
6 ounces thinly sliced deli-roasted chicken or turkey breast
1 cup red bell pepper strips
How to Make It
Combine first 6 ingredients in a bowl; stir well with a whisk.
Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.
Made this for my husband and I for lunch and we both loved it. Followed the recipe exactly. We have a picnic planned with the family and decided to make these to bring along. Will be adding this recipe to my lunch rotation.
I loved these! Great flavor and great for lunch. I did make a few slight adjustments though (because of what I had on hand). I used about 2 oz of turkey per wrap, cracked black pepper olive oil mayo, full fat peanut butter, whole wheat tortillas, shredded angel hair slaw, and sliced mini bell peppers. Like another reviewer, I made the sauce separate and then put everything together at work.
I thought this was great. I made the sauce ahead and kept the other ingredients separate until I was ready to make a wrap at work. The sauce was great as-is. I used boar's head ever roast chicken, red cabbage and wheat tortilla shells. Will definitely make again.
this has made a great brown bag lunch. Prepped everything ahead of time and made the sandwich each day for lunch. I made a few minor changes: sriracha sauce in place of the ground red pepper, chopped rotisserie chicken instead of deli slices, and packaged "broccoli slaw" in place of the shredded napa cabbage. Delicious! I'll definitely make it again.
This recipe is wonderful.
I made 2 changes. Don't use dry ginger. Use fresh or minced from the jar. It makes all the difference.I also used a bit ( maybe 1/4 tsp.) honey in the dressing for just a touch of sweetness.
My family loved it and I will make it often.