Description
Chicken salad wrap that is. This wrap is delicious and a perfect way to use leftover roast chicken. It is sweetened with pineapple and has crunch provided by pecans and a touch of a kick with the jalapeño peppers. These can be served immediately; however, are better after refrigerating the chicken salad and allowing flavors to blend thoroughly then making into wraps. Developed for rsc #10. Enjoy!
Ingredients
- Cooked Chicken
- Pecans
- Pineapple Chunk
- Red Onions
- Jalapeno Peppers
- Carrot
- Fresh Basil
- Salt And Pepper
- Flour Tortillas
- Romaine Lettuce Leaves
- Grape Tomatoes
- Maple Syrup
- Dijon Mustard
- White Wine Vinegar
- Lemon Juice
- Olive Oil
Instructions
- Mix together the chicken, pecans, pineapple, onion, jalapeo peppers, and carrot
- Set aside
- For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar
- Turn on medium speed and gradually add the oil until mixture is slightly thickened
- Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat
- The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps
- Warm tortilla slightly in the microwave or over an open flame
- Place 1 lettuce leaf on top of warmed tortilla
- Divide the chicken mixture evenly between the 2 and top with halved grape tomatoes
- Fold in one end of tortilla and fold over both sides, secure with toothpick and serve