Sriracha mayo Chicken wrap

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cheddar or colby cheese

  Low fat

  1 oz or 28g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mayonnaise-like dressing

  Regular, with salt

  1 tbsp or 15g

• Sauce, hot chile, sriracha

  1 tsp or 5g

Directions

1. Cook the chicken breast if not using deli meats: To cook, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle. Chop into strips or cubes.
2. Grate cheese. Combine Mayo and Sriracha
3. Combine all of the ingredients except for the tortilla and lettuce in a large bowl. This mixture can be kept for up to 2 days in the fridge.
4. To make a wrap, spread a half a cup of the mixture on a wrap and top with half a cup of lettuce.
5. Wrap can be heated up in microwave slightly to make soft - heat up the mixture too for a hot sandwich.

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• Chicken Mayo Sandwich
• Chicken & Mayo Bagel
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• Chicken Sandwich with Garlic Mayo
• BLT Chicken with Rosemary-Lemon Mayonnaise