Chicken salad with mango and mint on flatbread

1/ 4 cup fresh lime juice (2 to 3 limes)

1/ 4 cup fresh lemon juice (about 2 lemons)

3 tablespoons canola oil

2 tablespoons soy sauce

1 tablespoon honey

12 mint leaves, roughly chopped

1 piece (1 inch) peeled fresh ginger, finely grated

2 whole boneless, skinless chicken breasts

Coarse salt

6 ounces sugar snap peas, trimmed

4 cups arugula, trimmed (about 4 1/ 2 ounces)

4 ounces pea shoots

Freshly ground pepper

1 small mango, peeled, pitted, and cut into matchsticks

1 small jicama, peeled and cut into matchsticks

6 soft lavash (or other soft flatbread)

Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.
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.
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.
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.
Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.
Add the mango and jicama to the chicken; toss well. Season with salt and pepper.
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.

SERVES 6