New for spring, but already gaining a following is this spring chicken wrap, says KU Dining's Alecia Stultz. The wrap features grilled chicken, shredded lettuce and spinach, cucumbers, avocado and mango salsa.
1 spinach tortilla
¾ oz. shredded lettuce
3 oz. grilled chicken
¼ oz. spinach
¼ oz. cucumbers
¼ avocado (or half of a half)
3 oz. mango salsa
1. Layout wrap on clean work surface. Mound lettuce across middle of wrap, leaving 2 inches on each side.
2. Top with shredded lettuce, grilled chicken, spinach, cucumbers and avocado. Spread mango salsa over top.
3. Tuck 1/5 wrap on both sides. Firmly gather wrap at 6 o'clock position and fold toward center and continue to roll, increaseing pressure to ensure a tight roll.
Recipe by University of Kansas, Lawrence