How does easy, delicious and healthy sound when preparing a lunchtime or lighter evening meal?
I recently tried a new wrap at our local McDonald’s because I had a coupon. I really enjoyed it!
A few days later with some left over roasted chicken in the fridge, I remembered the wrap and thought how easy it would be to duplicate it. A tasty sauce and the crisp cucumber were what stood out in my mind the highlight of each bite.
I found many sauce recipes and settled on a clone recipe from Todd’s Original Recipe
Chicken Wrap with Sweetened Chili Sauce
cooked (grilled, roasted, rotisserie) cut into bite size pieces
large flour tortillas
Spring Mix fresh baby lettuces
Cucumber, chopped large pieces
Sweetened Chili Sauce (recipe below)
- Warm wraps (I do this in the microwave)
- Spread lettuces down center of each wrap; top with chicken and cucumber pieces.
- Drizzle with Sweetened Chili Sauce
- Fold up bottom of wrap; then fold in one side of wrap to center; tightly roll up wrap and secure with toothpick
Sweetened Chili Sauce
slightly adapted from Todd’s Original Recipe
2 tablespoons plus 2 teaspoons white vinegar
2 tablespoons cold water
2 teaspoons cornstarch
1/4 cup light corn syrup
6 tablespoons granulated sugar (I substituted half of the sugar with Splenda)
6 teaspoons chili sauce (recipe recommends sambal olek; I used what was on my pantry shelf)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 tsp black pepper
pinch ground cayenne pepper (I omitted)
Combine vinegar and water in a small sauce pan; whisk in cornstarch.
Add the remaining ingredients and heat, stirring often until mixture comes to a full boil, cook for 1 minute. Remove from heat and cool.
Sauce will thicken as it cools.
Makes about 1/2 cup or 8 Tbs.
I halved the recipe making about 4 Tbs and still had more than ample amount for three large wraps.