Prep. time: A few minutes
Cooking time: None

A spa cuisine recipe from Chef Hans Stierli of the Avello Spa & Health Club of the Westin Resort and Spa in Whistler, BC

Making the chicken salad

1. cut up the chicken and red peppers; chop the cilantro; 
2. combine all the ingredients with the red pepper mayonnaise.

Making the wraps

1. lay out the tortillas; cover with arugula and borage leaves; 
2. place the chicken salad in the center; fold in the sides and roll up the tortilla; wrap in plastic wrap and let rest for 5 minutes to help the wrap keep its shape; 
3. unwrap; cut in half on the diagonal.

Presentation 

1. dip the organic lettuce leaves in balsamic vinaigrette; arrange in a bouquet; 
2. garnish with red pepper rings and fresh basil.