Recipe: Chicken Salad Wraps

INGREDIENTS:

  • 2 cups chopped cooked chicken (canned chicken is fast and easy if you don’t have cooked chicken breasts on hand)
  • 3 medium green onions, chopped (3 tablespoons)
  • 1/4 chopped walnuts or cashews (we prefer the cashews)
  • 1/2 cup creamy poppy seed dressing (we used Newman’s Own Poppy Seed Dressing)
  • 1/2 cup reduced-fat cream cheese spread (from 8-oz container)
  • 2 flour tortillas
  • 6 leaves Bibb lettuce (we used our home-grown Romaine lettuce instead)
  • 1/2 cup finely chopped strawberries

DIRECTIONS:

  1. In medium bowl, mix chicken, onions, and nuts. Add 1/3 cup poppy seed dressing; stir until mixed. In small bowl, mix remaining dressing and the cream cheese spread with spoon until smooth.
  2. Spread cream cheese mixture evenly over entire surface of tortillas. Cut out the white ribs from the lettuce leaves. Press lettuce into cream cheese, tearing to fit. Spread chicken mixture over the lettuce. Sprinkle strawberries over the chicken.
  3. Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Either serve as-is for wraps, or trim ends off of each roll and cut rolls into 1/2 inch slices.

 

Our lettuce from the garden:

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