The lotus plant has many more uses than adorning garden ponds with their stunning flowers. Every part of the plant is edible, from steaming foods in the leaves to brewing tea with the flower's stamens.

In this recipe, the root is freshly sliced, blanched and used as a crunchy addition to a healthy and satisfying wrap. Lotus root can be peeled and chopped and used like watercress in a stir-fry, or very thinly sliced and fried for a crunchy snack or garnish. Look for fresh lotus root in Asian markets and specialty produce shops.

4-inch piece fresh ginger, peeled and coarsely chopped
½ bunch fresh cilantro, rinsed and stems smashed plus 1 teaspoon chopped
2 cloves garlic, smashed
¼ cup seasoned rice vinegar
Juice and zest of 1 lemon and 1 lime
Coarse salt
1 four-inch lotus root, peeled
2 boneless, skinless chicken breasts, thinly sliced into strips
¼ cup honey Dijon mustard
2 tablespoons finely chopped pickled ginger (from a jar)
2 tablespoons mayonnaise
4 large (12-inch) spinach or whole wheat tortillas
2 six-inch stalks celery, sliced lengthwise into thin strips
8 sprigs watercress

1. Fill a bowl with ice water and set aside. Fill a deep large skillet with 2 inches water; add ginger, cilantro stems, garlic, vinegar, lemon juice and lime juice, and season water generously with salt. Bring to a simmer over medium high heat. Thinly slice lotus root and drop into simmering water. Cook until crisp-tender, about 2-3 minutes, remove from water with slotted spoon and transfer to ice water. Drop chicken strips into water, cover, turn off heat, and let stand until chicken is just cooked through, about 4 minutes. With a slotted spoon, transfer chicken to a bowl to cool.

2. Stir together mustard, pickled ginger, mayonnaise and chopped cilantro in a small bowl. Toss cooled chicken with 2 tablespoons of dressing until coated. Lay tortillas out on a work surface; spread 1 tablespoon dressing over each tortilla, leaving a ½-inch border. Lay 6 slices lotus root evenly over dressing on each tortilla, followed by ¼ of the chicken, 2-3 pieces celery, and 2 sprigs watercress horizontally along bottom third of edge of each tortilla. Fold side edges in, and tightly roll tortilla, enclosing filling. Repeat with remaining ingredients. Wrap tightly in plastic wrap and refrigerate until ready to serve.

Serves 4.