This recipe was inspired by food I had during my first and second visits to the festival. Wraps similar to this recipe were sold out of a tiny catering van. Each year, we looked forward to the wraps almost as much as the music. Sadly, on our third and subsequent visits to the festival, the there was no Phenom Roll van, the owners having tired of life on the road and retired.

No Phenom Rolls! Well, what else could I do but come up with my own version of the recipe. This one tastes pretty close, although the original was made with tofu (click or the meatless recipe). Enjoy!

Cook rice according to package instructions.

Prepare sauce by sautéing onion in oil over medium heat for about 5 minutes or until soft and translucent. Put onion and remaining sauce ingredients into food processor or blender and purée.

Spread 1/4 rice over each tortilla, leaving about a 1 1/2 inch border at the top and bottom and a 2 inch border at the sides. Divide chicken and vegetables among the 4 tortillas and top with sauce and (if desired) hot sauce.

Roll the tortillas burrito style (fold up bottom, then starting at one side, roll into a cylinder).