All-in-one wrap perfect for outdoor dining in summer

Summer meals are best when they are simple. But that doesn't mean you have to give up sophisticated flavors.

Thai-style chicken wraps are an exotic all-in-one, a handheld meal that contains protein, salad and starch rolled up into a neat package that's perfect for outdoor dining. All you'll need are some plates, napkins and a few forks for the sweet and tangy mango salsa that accompanies the wraps.

If you're planning a picnic, you can refrigerate the wraps and serve them cold. Skip the salsa to make for easy packing. Or if you like, serve it in disposable cups with plastic forks.

Thai-Style Chicken Wraps

Servings: 4

For the salsa:

1 small mango, peeled and diced

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon lime juice

For the wraps:

1 1/2 tablespoons toasted sesame oil

3 cups shredded Napa cabbage

1 cup shredded carrots

3/4 cup sliced scallions

3/4 cup lightly salted peanuts, coarsely chopped

2 tablespoons lime juice

1 tablespoon soy sauce

1/4 teaspoon ground black pepper

2 cups shredded cooked chicken

1/2 cup coarsely chopped fresh mint

4 burrito-size (large) flour tortillas

1/4 cup purchased peanut sauce

To make the salsa, in a small bowl, stir together the mango, cilantro and lime juice. Cover and refrigerate until ready to serve.

To make the wraps, in a large skillet over medium-high, heat the sesame oil. Add cabbage and carrots and saute until the vegetables begin to soften, about 2 minutes. Stir in the scallions and peanuts. Add the lime juice, soy sauce and black pepper, then saute until the mixture is heated through, about 2 minutes longer.

Remove the pan from the heat and stir in the chicken and mint.

Spread the center of each tortilla with about 1 tablespoon of peanut sauce. Top with a quarter of the chicken filling. Fold in 2 ends of the tortilla, then roll up. Place the wraps on a microwave safe plate, seam-side down.

Heat the wraps in the microwave on high until heated through, about 1 1/2 minutes, or in a 350-degree oven for about 5 minutes. Serve with the mango salsa.