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September 2nd, 2009

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Makes about 30 rolls

6 (6- to 8-inch) whole wheat or veggie tortillas

1 cup cooked brown or white rice, cooled

1 purchased rotisserie chicken, sliced into thin strips, skin removed

1 cup matchstick sliced carrots

1 cup matchstick sliced and peeled apples

6 to 8 plum or cherry tomatoes, finely chopped

Lay out 6 tortillas.

Spread equal amounts of rice onto each tortilla, spreading the rice almost to the edge of the tortilla.

Place 2 to 3 chicken strips about 1 inch off center on each tortilla. Place 2 to 4 sliced carrots and apples on top of the chicken.

Begin to roll up each tortilla starting on the side closest to the chicken. Make the roll as tight as possible.

Continue until all tortillas are securely wrapped.

Wrap each rolled tortilla in foil or waxed paper.

Place them on a cookie sheet and refrigerate for at least 30 minutes, or up to 4 hours.

Take rolls from refrigerator and remove foil or waxed paper.

With a serrated knife, cut each roll into 5 sushi slices.

10.

Top each slice with chopped tomatoes, grated carrots, or tiny slivers of apple.

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