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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Do you have extra cooked chicken on hand? Combine it with crunchy cashews, celery and an easy mayo dressing, then wrap it in a flour tortilla. This is a very refreshing sandwich on a hot summer day, says Janet Goins of Mesa, Arizona. Tip: It's great for picnics served with coleslaw and fruit. Ingredients:
1/2 cup mayonnaise |
6 tablespoons honey mustard |
1 tablespoon red wine vinegar |
1/2 teaspoon salt |
dash pepper |
3 cups cubed cooked chicken |
2 celery ribs, thinly sliced |
1/2 cup chopped cashews |
1/4 cup chopped red onion |
4 flour tortillas (6 inches), warmed |
1/2 cup shredded cheddar cheese |
Directions:
1. In a bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, cashews and onion. Spoon about 1 cup down the center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up. Yield: 4 servings.
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