Hot Day Chicken Wrap, Quick & Easy

There are so many wraps but I think you will find this one a bit different, very hearty and tasty. It can be a "Do ahead" recipe by preparing all the ingredients ahead of time, place them in the fridge, assemble just before lunch. I like to use a Spring mix Lettuce that has Arugula in it but Iceberg lettuce is fine. The eggs are optional but they do add flavor.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 4 1⁄2 cups  cold  cooked chicken, shredded
• 6  cups lettuce, shredded
• 1  cup pecans, cut in half -not chopped
• 9  tablespoons  reduced-fat mayonnaise
• 3  tablespoons Dijon mustard
• 6  tablespoons red onions, chopped quite fine
• 15  cherry tomatoes, diced
• 6  hard-boiled eggs, cold, chopped (optional)
• 2  jalapenos, seeded, membrane removed, finely minced (use more if you like hot & spicy)
•  salt & pepper
• 6  large whole wheat tortillas (sun dried tomato or flour)

Directions

1. Mix together the mayo, Dijon, tomato, onion, eggs and jalapeño.
2. Season with salt & pepper.
3. Divide the mixture evenly and spread it on the 6 tortillas covering the whole surface.
4. Sprinkle on the lettuce and pecans evenly on each tortilla.
5. Place your shredded chicken on the edge closest to you and roll the tortilla.
6. Use a toothpick or two to hold together if you find it necessary.
7. Cut in half and arrange nicely on a platter.