Grilled Chicken Salad Wraps
Looking for something to jazz up picnics or summer luncheons? Look no further! These tropical delights will dazzle guests and have them coming back for more. —Taste of Home Test Kitchen
4 Servings
3/4 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
1 teaspoon olive oil
1 cup seedless red grapes, halved
2/3 cup chopped peeled mango
1/2 cup chopped walnuts, toasted
1/2 cup mayonnaise
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
4 flour tortillas (8 inches)
1 cup fresh baby spinach
Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion.
In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts 1 wrap equals 599 calories, 37 g fat (5 g saturated fat), 57 mg cholesterol, 743 mg sodium, 41 g carbohydrate, 2 g fiber, 26 g protein.
Originally published as Grilled Chicken Salad Wraps in Simple & Delicious June/July 2010, p9
~*Piper*~
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