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Rockin' Swiss Roll Ups with Two Dipping Sauces

Servings: 4 wraps


For Wraps:
1/3 cup fresh pineapple, diced
1/3 cup red onion, minced
2 tablespoons fresh cilantro, chopped
1/4 cup slivered almonds
2 tablespoons fresh ginger, grated
1 cup (4 ounces) Wisconsin Swiss cheese, coarsely grated
2 cups cooked chicken, chopped (rotisserie chicken may be used)
4 flour tortillas (8 inches)
Spinach Leaves (optional)

For Thai Lime Dipping Sauce:
1/3 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons honey
1 tablespoon fresh lime juice

For Peanut Dipping Sauce:
1/2 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon soy sauce
2 tablespoons light brown sugar, packed
1/4 teaspoon crushed red pepper flakes

Cooking Directions:

Combine first 7 ingredients in large bowl, set aside. Warm tortillas on a griddle or in the microwave for 15 seconds to soften. Spread lime or peanut sauce over tortilla. Top with layer of spinach leaves. Make a row of the chicken mixture down center of tortilla.

Roll tortilla to enclose filling. Serve with additional Thai Lime or Peanut Sauce(s) for dipping.

For Thai lime dipping sauce: Combine all ingredients in small bowl, stirring well to combine. Refrigerate until ready to serve. Makes 1/2 cup.

For peanut dipping sauce: Whisk together all ingredients until combined. Refrigerate until ready to serve. Makes 3/4 cup.

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