Pastrami Chicken Wrap

Using leftovers from my dinner recipes to create delicious lunch recipes for the next day cuts the cooking in half while doubling the delicious. This pastrami chicken wrap recipe uses the pastrami chicken recipe that I have posted before but wraps it up in a tortilla to make it easy to take on the go. To compliment the pastrami flavors of the chicken I added a simple mustard/horseradish slaw, pickles, and some swiss cheese.

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Ingredients:

For the mustard/horseradish slaw:

2 cups of shredded cabbage

. 5 cup of Greek yogurt or mayo

1 tbsp of brown or dijon mustard

1 tsp of horseradish sauce

2 tbsp of finely chopped dill

1 tsp of garlic powder

salt and pepper to taste

For the wrap:

1 large (burrito sized) tortilla

Pastrami chicken

Mustard/Horseradish slaw

2 slices of Swiss cheese

1 pickle spear cut into long strips

Let's Assemble!

Essential Equipment

My big ole' bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

My cast iron skillet is from Le Cruset by way of Williams Sonoma. It is perfect for baking things in the oven and also for stovetop.

For the slaw:

Combine all ingredients in a medium bowl.

Mix until uniform.

For the slaw:

Warm the tortilla.

Rip one slice of the swiss cheese in half and lay down on the tortilla.

Cut the chicken into long strips. Add chicken and the red onion it was cooked with.

Add the slaw.

Add the long pickle strips.

Add the remainder of the cheese.

Roll up the wrap like a burrito.

Transfer the wrap to a skillet over low heat, cover, and heat for about 5 minutes on each side until the cheese is melted.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!