It's a Wrap!
"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!"
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
2
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
-
Maple Dijon Dressing
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon lemon juice
- 1⁄4 cup olive oil
directions
- Mix together the chicken, pecans, pineapple, onion, jalapeño 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.
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Reviews
-
This was good but not great. It may be because I tried to go light on the dressing on mine in order to reduce calories. It got eaten at my house but no one was asking for seconds or for me to make it again. -
This made a quick and enjoyable lunch for us. I liked everything, but don't know if I would use the pineapple next time. I made a reduced amount of the dressing and wished I had more after I tasted it. Thank you for your entry in RSC #10. -
Very good wrap that is simple and fast to make. The dressing was pretty good, but a tad too sweet for me mixed in with the rest of the wrap in this. I would make this wrap again but leave out the pineapple and the dressing since I did not like the sweetness mixed with the hotness of the other ingredients. I would use the dressing in other salads tho, it is quite tasty on its own!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
