It's a Wrap!

16 ingredients
6 steps

Ingredients

  • 1 12 cups cubed cooked chicken (roasted preferred)
  • 3 tablespoons pecans, chopped
  • 14 cup pineapple chunk, drained well, diced
  • 2 tablespoons red onions, chopped
  • 2 jalapeno peppers, minced (seeded if less heat is desired)
  • 12 medium carrot, shredded
  • 2 tablespoons fresh basil, minced
  • salt and pepper, to taste
  • 2 (10 inch) flour tortillas
  • 2 large romaine lettuce leaves, washed, well dried
  • 6 grape tomatoes, halved
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon juice
  • 14 cup olive oil

Directions

  1. 1
    Mix together the chicken, pecans, pineapple, onion, jalapeno peppers, and carrot; set aside.
  2. 2
    For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar; turn on medium speed and gradually add the oil until mixture is slightly thickened.
  3. 3
    Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat.
  4. 4
    The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps.
  5. 5
    Warm tortilla slightly in the microwave or over an open flame; place 1 lettuce leaf on top of warmed tortilla; divide the chicken mixture evenly between the 2 and top with halved grape tomatoes.
  6. 6
    Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.

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