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On-The-Go Chicken Salad Wraps

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Ingredients

Adjust Servings:
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

Nutritional information

472
Calories
188 g
Calories From Fat
20.9 g
Total Fat
4 g
Saturated Fat
10.1 mg
Cholesterol
873.8 mg
Sodium
65.9 g
Carbs
5.8 g
Dietary Fiber
20.5 g
Sugars
8.7 g
Protein
220g
Serving Size

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On-The-Go Chicken Salad Wraps

Features:
    Cuisine:

    Loved these wraps. Changes I made were to use half sharp paprika in place of curry and I did not toast the pecans. One can also use quartered green grapes and a bit of chopped celery in place of apples. Will definitely make again.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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!, Loved these wraps Changes I made were to use half sharp paprika in place of curry and I did not toast the pecans One can also use quartered green grapes and a bit of chopped celery in place of apples Will definitely make again , Loved these wraps Changes I made were to use half sharp paprika in place of curry and I did not toast the pecans One can also use quartered green grapes and a bit of chopped celery in place of apples Will definitely make again


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    Steps

    1
    Done

    Wrap Tortillas in Moistened Paper Toweling, Pop in the Microwave to Warm Slightly.

    2
    Done

    Toast Pecans in Heavy Skillet; When Lightly Browned, Add Sugar; Stir Until Melted and Sticking to Nuts; Set Aside to Cool.

    3
    Done

    Peel & Grate Carrots; Set Aside.

    4
    Done

    Set Lettuce Leaves With the Carrots and Nuts.

    5
    Done

    Dressing: in a Small Mixing Bowl, Combine All Dressing Ingredients, Stirring to Blend; Set Aside to Meld Flavors.

    6
    Done

    Filling: in a Medium Mixing Bowl, Toss All Ingredients; Pour Dressing Over Filling and Mix Well.

    7
    Done

    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
    Done

    Roll Tightly; Fold Sides in as You Go and Wrap Securely in Waxed or Parchment Paper Place Seam-Side Down.

    9
    Done

    at Serving Time: Cut Each Wrap in Half With the Wax Paper Still Around It.

    10
    Done

    Variation: Before Adding Dressing to the Filling Ingredients, Spread Some Over Half of Each Tortilla Before Laying Down the Lettuce.

    11
    Done

    Substitution: How About Crab Meat For the Chicken?

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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