On-The-Go Chicken Salad Wraps |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! Ingredients:
6 (10 inch) flour tortillas |
1/2 cup pecans |
2 tablespoons brown sugar (loosely packed) |
2 carrots |
12 large lettuce leaves |
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 |
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?
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