Chicken and Cucumber Wraps With Ginger Vinaigrette

With warm weather upon us, outdoor entertaining becomes the rule and informal dishes make it easier on everyone. Here is a go-to plate which does not take too much preparation but delivers big on flavor. Moreover, it pairs well with Taft Street Rose of Pinot Noir and Sauvignon Blanc – two of our summertime favorites.

INGREDIENTS

  • 1 pound shredded chicken breast
  • 8 ounces peeled, seeded and finely sliced cucumber
  • ½ cup neutral oil like corn oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon lime juice
  • 1 inch minced fresh ginger
  • Pepper
  • 3 sheets whole wheat lavash
  • 36 x 3 inch toothpicks

INSTRUCTIONS

  1. Combine top seven ingredients in large bowl. Divide into fourths and spread over lavash sheets.
  2. Roll each sheet into a roll with the long side in front of you horizontally.
  3. Cut each roll into 12 pinwheels, securing each pinwheels with as toothpick.
  4. Pop the corks on the Rose and Sauvignon Blanc and enjoy!
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