Chicken Dijon Wraps
Preparation Time: 20 minutes
Cooking Time: approx. 20-30 minutes
Yield: 6-8 servings
4 C cooked chicken breast, shredded, (4 chicken breasts)
3/4 C tofu (or 1/2 of 12 oz. box of Silken brand tofu, firm style)
1/3 C fresh Parmesan cheese, grated
1/4 C white wine vinegar
2 TBS. fresh basil, finely chopped
2 TBS. Dijon mustard
1 TBS. fresh lemon juice
1 TBS. olive oil
1 tsp. fresh garlic, finely minced
1/4 tsp. salt (non iodized sea salt)
4 white flour tortillas
35-40 fresh spinach leaves, (1 bunch, pull off stems)
8-10 pieces havarti cheese, thinly sliced
Put shredded chicken into large bowl. Mix together tofu, Parmesan cheese, vinegar, basil, mustard, lemon juice, oil, garlic and salt in blender or food processor. Add to chicken and mix thoroughly. Consistency should not be too chunky, but easily spread.
To assemble: Lay tortilla flat and generously (1/4î high) spread half with chicken mixture. Lay two pieces of Havarti cheese on the other half. Cover the entire surface with spinach leaves and gently press (this will keep the leaves from falling out when you roll them). Roll-up and slice into 3î to 4î wheels. Insert toothpick to hold together for serving.
Tip: Leftover chicken, cooked any style, works great for this recipe.
Tip: Place the cheese up to the edge of the tortilla with spinach 1/2” from the edge. As you roll, the soft cheese will help hold the spinach in place.
