Recipe by executive chef Daniel Chong-Jimenez of The Spa at Norwich Inn.
1 carton (8 ounces) nonfat plain yogurt
1 tablespoon wasabi powder
4 flour tortillas (9-inch)
1/2 cup garlic-and-herb-flavored cheese spread, softened
Grilled Chicken Breasts (below), cut into thin strips
1 avocado, peeled, seeded, and sliced
1 carton (4 ounces) alfalfa sprouts
1/2 cup shredded carrots
Stir together yogurt and wasabi; cover and chill. Grill flour tortillas. Spread cheese evenly over tortillas; top with chicken, avocado, and sprouts. Roll up and cut into slices. Top with shredded carrots. Serve with wasabi sauce.
Grilled Chicken Breasts
1 lemon, diced and seeded
1/4 cup olive oil
1/2 tablespoon minced garlic
1/2 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 large chicken breast halves, skinned and boned
Process first seven ingredients in a blender until smooth, stopping to scrape down sides. Place chicken in a shallow dish or heavy-duty zip-top plastic bag. Pour marinade over chicken. Cover or seal; chill 1 hour, turning occasionally. Remove chicken from marinade; discard marinade. Grill chicken, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) about 10 minutes on each side or until done. Cool slightly and cut into thin strips.