Roasted duck – legs and breast – shred

English cucumber – 4” section – julienne into ¼”  slices

Scallions – 8  - green part  julienne into strips, about 4” long

Fresh Mint leaves – handful,  julienned

Baby arugala, julienned

Flour Tortillas

Chili Stuff Chili Mix

Parigiano cheese - freshly grated

Coarse salt and freshly ground black pepper

Heat a tortilla until soft.  Lay flat on table top.

Arrange shredded duck over about ¼ of open tortilla.

Sprinkle on about a ½ tspn of chili mix.

Lay on some slices of cucumber and alternate with scallion.

Make a nice covering of grated cheese.

Lay on a layer of mint leaves and on top of this add

A layer of arugala leaves

Add a pinch of salt and fresh pepper.

Role wrap tightly around the ingredients.

Place on a plate all together and serve, or refrigerate for later.

Dipping Sauce

Equal amounts, about two Tblspns each

Deli mustard

Balsamic vinegar

Olive oil

2 tspns of chili stuff chili mix

Whisk together