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Chicken Salad Wrap
2 large boneless, skinless chicken breasts (or use leftover cooked chicken)
1 each of red & sweet green apples
3 stalks celery, cleaned & chopped small
2 small bunches purple grapes, cleaned, stems removed
2 small packages pecan bits & pieces
Fresh black pepper to taste
Mayonnaise (low-fat if preferred)
Flour tortillas
Rinse chicken breasts and season with Mrs. Dash and Lawry's. Place in steamer-cooker and steam for forty minutes to one hour, depending on the thickness of chicken breasts. Allow to cool; then chop into bite-sized pieces. Place chicken pieces in a large bowl; season with more Mrs. Dash and Lawry's if desired. Clean and chop celery; add to chicken. Clean purple grapes and remove stems; add to chicken mixture. Slice apples and cut lengthwise into small pieces; add to chicken mixture. Add pecans to chicken mixture. Blend mayonnaise into chicken mixture, adding just enough to moisten ingredients. Season mixture with fresh-ground black pepper to taste; mix well.
Cook tortillas on largest stove element until grill marks appear; turn over to cook other side. Stuff the tortillas with liberal amounts of the chicken mixture; fold tortilla tight and roll. Serve at once. Refrigerate leftovers.
Recipe featured in the Food Fare Cookbook.
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