This pretty rolled sandwich is truly lunch in your hand! Perennially popular at the cafe, you have options when making them at home. Use deli chicken or turkey, left-over grilled or roasted chicken, or make it vegetarian by replacing the chicken with grated carrot, sprouts, or any other favorite veggies. The chicken gets rolled into a tortilla along with a creamy cheese and green onion spread, little tomatoes, thin slices of cucumber, and baby spinach, a lovely medley of flavors and textures. They can be made the night before (they hold together better if they are refrigerated a few hours before eating) and tucked into brown bag lunches or taken on a picnic Take these on your next big adventure!
12 ounces cream cheese, softened .
2 Tablespoons grainy Dijon mustard
3 ounces shredded Cheddar or Co-Jack cheese
1/4 cup thinly-sliced green onions
6 10-inch tortillas, plain, whole-grain, spinach or red pepper
24 ounces cooked chicken, shredded, or sliced deli chicken or turkey
18 cherry tomatoes, halved
6 cups baby spinach leaves
30 thin slices of cucumber
Combine the cream cheese and mustard in a food processor and process until smooth and creamy. Add the cheese and onions and pulse until well combined. (Alternately, mix by hand with a fork in a medium bowl.)
Warm tortillas slightly to soften in a large skillet or over the open flame of a gas range prior to assembling. Spread 1/6 of the cheese over the tortilla, top with a 4 ounce portion of the chicken, 6 cherry tomato halves, 1 cup spinach leaves, and 5 slices of cucumber. Fold and roll up as for a burrito.
Securely wrap each sandwich in a sheet of deli paper or waxed paper and cut in half on the diagonal. Serve immediately, or wrap each tightly in plastic wrap and store in the refrigerator for up to 8 hours. Consume withing 24 hours of making.