Chicken Salad with Mango and Mint on Flatbread

Preparation

1. Step 1

   Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.

   Step 2

   Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.

   Step 3

   Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.

   Step 4

   Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.

   Step 5

   Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.

   Step 6

   Add the mango and jícama to the chicken; toss well. Season with salt and pepper.

   Step 7

   Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.