Wrappy Saturday
Posted
Sat, 01/20/07
Yesterday I prepared my own version of the Chicken Salad Wrap with Pecans (via my experience with the Arby's menu item of the same name). Needless to say, I prefer my own concoction. I also know it's much healthier.
Chicken Salad Wrap, Shenanchie-Style
2 large boneless, skinless chicken breasts (or use leftover cooked chicken)
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.
I realize wheat tortillas are healthier in context, but they add little to the flavor of a wrap. Flour tortillas – especially Guerrero Riquísimas – are better suited to the dish, and of course taste much better. The meal was a delight, and even my husband raved over the rather healthy meal.
*Related blog post: 01/09/07: Arby's Wraps.
Tags: Leftovers;
New Recipes;
Poultry;
Sandwiches
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