Recipe: Paella Wraps (using chicken, chicken sausage, and shrimp)

PAELLA WRAPS

6 oz saffron rice, uncooked
1 tb olive oil
ground red pepper (to taste)
2 skinless boneless chicken breasts, cooked, cut in strips
4 chicken apple sausage links (1 lb), cooked, sliced
10 medium shrimp, cooked, peeled, cut in half
4 plum tomatoes, diced
1/2 cup chopped fresh cilantro (optional)
1/2 cup mayonnaise
1 tbsp lemon juice
1 clove garlic, minced
4 (10 inch) large flour tortillas

Cook rice according to package, using 1 tablespoon olive oil in place of butter called for. Add ground red pepper to taste; cool to room temperature.

Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in medium bowl. Toss well; add more red pepper if needed.

Stir together mayonnaise, lemon juice and garlic in another small bowl.

Warm tortillas if desired. Divide filling among tortillas, spooning filling into bottom quarter. Fold bottom flap over filling then fold the two sides in toward center; overlapping slightly to close. Serve with lemon-flavored mayonnaise.

Servings: 4
From: Toast, a Lincoln Park restaurant in Chicago, Illinois
Source: Chicago Tribune; January 15, 1997