Recipe

Asian Chicken Wraps

Ingredients
• 1/2 cup creamy peanut butter
• 1/2 cup warm water
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 clove garlic, finely chopped
• 1 scallion, chopped
• 1/2 rotisserie chicken, shredded (about 2-1/2 cups), from a 3-pound chicken
• 4 rectangular wraps or large tortillas
• 1/2 sweet red pepper, cored, seeds removed and thinly sliced
• 1/2 large cucumber, peeled, halved lengthwise and thinly sliced
• 1 cup mung bean sprouts
 

Make It
1. In large bowl, whisk together the peanut butter, warm water, soy sauce and vinegar until smooth. Stir in the garlic and scallion. Add chicken and stir until coated.
2. Place one wrap or tortilla on a flat work surface. Scatter one-fourth each of chicken, red pepper, cucumber and bean sprouts over the top. Tightly roll up from one narrow end. Cut in half on the bias. Repeat with the remaining ingredients to make 4 wraps.

Cape Cod Turkey Pitas

Ingredients
• 1 slice deli smoked turkey, cut 3/4-inch thick (about 1 pound)
• 1/2 cup light ranch dressing
• 1/3 cup sliced, blanched almonds
• 1/3 cup Craisins, coarsely chopped
• 2 scallions, chopped
• 8 small pitas, about 1 ounce each (such as Toufayan Bakeries Pitettes)
 

Make It
1. Cut the turkey into 1/4-inch cubes.
2. In a large bowl, mix together the turkey, dressing, almonds, Craisins and scallions. Cover and refrigerate for 1 hour.
3. To serve, cut open each pita about 1 inch from the top. Spoon a scant 1/2 cup of turkey mixture into each.

Please check back for more quick and easy meal ideas! 

Questions? Please contact Sumer Mosley at the Carter County Health Department.