Gazpacho and chicken wraps

6 ripe tomatoes, peeled and chopped
1 purple onion,
finely chopped1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped1-
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste1 teaspoon
Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.

Chicken Wraps
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1 lb. Boneless Chicken Breast, boiled and shredded
.5 oz. Can of Tomato-Vegetable Drink (like V-8)
4 oz. Mexican Cheese, shredded
6 Sundried Tomato Basil Wraps
Sour cream, optional

Place boiled chicken breast into a large bowl and shred using two forks (one for holding the chicken breast in place and the other for pulling, or shredding, the chicken). Add can of tomato juice and stir. Add contents of gazpacho kit and stir. Add shredded cheese and stir. Cover bowl and let chill in the refridgerator for 1 to 2 hours.

Preheat oven to 375. Place chicken mixture in the center of each wrap.
Fold the bottom up about 1/3 of the way and then fold in the sides. P
lace seam-side down into a 13x9 glass casserole pan sprayed with cooking spray (use stoneware if you have it available).
Cook for 10 minutes.

Remove wraps from pan and place on broiler pan (or any pan safe for broiling) and broil in the broiler for 5 minutes.
Serve with a dollop of sour cream and enjoy!

mixture of green pepper, red pepper, cucumber, olive oil (just enough to coat), salt (1 tsp), crushed red pepper (1/8 tsp), cumin (1/4 tsp), fresh cilantro (a large handful) and a couple of green onions.