ROTISSERIE CHICKEN WRAP WITH AVOCADO TOMATOES AND BASIL

FOR THE DRESSING

The zest and juice of 1 juicy lemon

2 tablespoons (30 mL) of olive oil

1 tablespoon (15 mL) of honey

1 tablespoon (15 mL) of your favorite mustard

¼ teaspoon (1 mL) of salt

A few turns of your pepper grinder

FOR THE WRAP

1 rotisserie chicken, hot or chilled

2 avocados, peeled and cubed

1 pint (500 mL) of cherry tomatoes, halved

Leaves from 1 bunch of fresh basil

4 to 6 large soft tortillas

Directions 

Whisk the dressing ingredients together in a medium bowl until emulsified. Use your hands or a pair of forks to pull the chicken meat from the bones and shred it into bite-size pieces. Add to the bowl along with the avocados, tomatoes and basil. Gently toss the works together.

Ready the tortillas by briefly microwaving them until soft and pliable, 30 seconds or so. Arrange the tortillas on your work surface. Place a scoop of chicken salad just below the “equator” of each. Fold the bottom of the tortilla over the filling, fold in the sides, then finish rolling. Serve and share!