This is my favorite chicken salad recipe. There’s a million variations and they will all work in a wrap. The thin soft texture of a spinach tortilla or tomato tortilla makes it much easier to roll the sandwich. A little hint: spread a thin layer of mayo or Miracle Whip on the tortilla to make it bind and stay closed. If you take these for lunch, keep them cold till you eat. Pared up with some grape tomatoes, julienne sliced carrots & bell peppers & ranch dressing, you’ll have one happy lunch!
Chicken Filling:
1 cooked, deboned, skin removed chicken, finely chopped my fave is a lemon pepper deli roasted chicken)
2 ribs of celery, finely diced
1 tart apple, cored and finely diced
1/2 cup dried cranberries (or cran-raisins)
1/2 cup finely chopped pecans (or nuts of your preference)
1/2 cup mayo or Miracle Whip
1/4 cup powdered sugar
a few shakes of salt & pepper
Mix it all together, place about 1/2 cup of filling on one side of the tortilla. Fold in the ends and roll snuggly.
Enjoy!
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