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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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:
1 1/2 cups cubed cooked chicken (roasted preferred) |
3 tablespoons pecans, chopped |
1/4 cup pineapple chunk, drained well, diced |
2 tablespoons red onions, chopped |
2 jalapeno peppers, minced (seeded if less heat is desired) |
1/2 medium carrot, shredded |
2 tablespoons fresh basil, minced |
salt and pepper, to taste |
2 (10 inch) flour tortillas |
2 large romaine lettuce leaves, washed, well dried |
6 grape tomatoes, halved |
2 tablespoons maple syrup |
2 teaspoons dijon mustard |
2 tablespoons white wine vinegar |
1 teaspoon lemon juice |
1/4 cup olive oil |
Directions:
1. Mix together the chicken, pecans, pineapple, onion, jalapeño peppers, and carrot; set aside.
2. 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.
3. 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.
4. 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.
5. Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.
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