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!

• Ready In: 30 mins
• 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

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.