CHICKEN PECAN WRAP

Chicken Pecan Wrap image

Provided by Colleen Sowa

Time 40m

Number Of Ingredients 15

CHICKEN PECAN SALAD
4 c chicken breast (cooked and diced)
1 c pecans ( toasted and diced)
1 c celery (diced)
1/2 c sour cream
1/2 c mayonnaise
1 Tbsp fresh lemon juice
1 tsp lemon zest, grated
1 green apple (diced)
1 red apple (diced)
30 seedless green grapes (cut in half)
1/4 tsp salt
1 tsp ground black pepper
WRAPS
8 either flower tortillas or romaine lettuce leaves

Steps:

1. Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
2. Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
3. Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
4. Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
5. *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.