I'll use some more in a summer dinner salad and again in a pasta salad. I'll do chow mein, too - a quick cook. If I don't use it all, I'll freeze it for recipes later in the summer.
Here's my adapted version of the chicken and salsa wrap recipe from www.recipegoldmine.com:
Chicken and Salsa Wraps recipe
8 burrito-size flour tortillas, warmed
2 c. grape tomatoes, chopped
1 (2 1/4 ounce) can sliced black olives, drained
2 tablespoons diced canned green chiles
1/3 cup sliced green onions, including tops
1/2 cup black beans, rinsed and drained
1 tablespoon chopped fresh cilantro
1 pound cooked chicken or turkey, chopped
1 tablespoon vegetable oil
2 t. taco seasoning
Combine all ingredients except tortillas. Place 1/2 cup filling on each tortilla; roll up. Slice diagonally.