On-The-Go Chicken Salad Wraps

The name says it all! These are so nice to pop into the cooler & tote along to the ball game, going fishing, or just for a day in the park! Also good for those potluck dinners at church--a nice change from the usual casserole fare!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6 (10 inch)  flour tortillas

• Toppings

• 1⁄2 cup pecans
• 2  tablespoons brown sugar (loosely packed)
• 2  carrots
• 12  large lettuce leaves

• Dressing

• 1⁄2 cup mayonnaise
• 1⁄4 cup sour cream
• 2  tablespoons lemon juice
• 2  tablespoons Dijon mustard
• 1  teaspoon brown sugar
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Filling

• 2  cups chicken breasts, shredded
• 1  apple, diced
• 1⁄2 cup golden raisin
• 3  tablespoons red onions, chopped

Directions

1. Wrap tortillas in moistened paper toweling, pop in the microwave to warm slightly.
2. Toast pecans in heavy skillet; when lightly browned, add sugar; stir until melted and sticking to nuts; set aside to cool.
3. Peel & grate carrots; set aside.
4. Set lettuce leaves with the carrots and nuts.
5. DRESSING: In a small mixing bowl, combine all dressing ingredients, stirring to blend; set aside to meld flavors.
6. FILLING: In a medium mixing bowl, toss all ingredients; pour dressing over filling and mix well.
7. ASSEMBLE: Lay tortillas out on the table or counter; on the side closest to you, top with two (or more) lettuce leaves, followed by 1/6th of the grated carrots and 1/6th of the sugared nuts; finish with 1/6th of the filling; repeat with remaining tortillas.
8. Roll tightly; fold sides in as you go and wrap securely in waxed or parchment paper place seam-side down.
9. At serving time: Cut each wrap in half with the wax paper still around it.
10. VARIATION: Before adding dressing to the filling ingredients, spread some over HALF of each tortilla before laying down the lettuce.
11. SUBSTITUTION: How about crab meat for the chicken?