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Paella Wrap

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      Title: PAELLA WRAP
 Categories: Chicken, Sandwiches
      Yield: 4 Servings
 
      6 oz Saffron rice; uncooked
      1 tb Olive oil
           Ground red pepper to taste
      2    Skinless boneless chicken
           -breasts, cook/cut in strips
      4    Chicken apple sausage links
           -(1 lb), cooked/sliced
     10 md Shrimp; cook/peel/in half
      4    Plum tomatoes; diced
    1/2 c  Cilantro; chopped (opt)
    1/2 c  Mayonnaise
      1 tb Lemon juice
      1    Clove garlic; minced
      4 lg Flour tortillas; 10 inches
 
  1. 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.
  
  2. Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in
  medium bowl. Toss well; add more red pepper if needed.
  
  3. Stir together mayonnaise, lemon juice and garlic in another small
  bowl.
  
  4. 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 mayonnaise.
  
  Source: Toast, a Lincoln Park restuarant in Chicago, Illinois
  (printed in the Chicago Tribune, January 15, 1997)
 
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