On-the-go Chicken Salad Wraps

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 (10 inch) flour tortillas
• 1/2 cup pecans
• 2 tablespoons brown sugar (loosely packed)
• 2 carrots
• 12 large lettuce leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons dijon mustard
• 1 teaspoon brown sugar
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken breasts, shredded
• 1 apple, diced
• 1/2 cup golden raisin
• 3 tablespoons red onions, chopped

Recipe

• 1 wrap tortillas in moistened paper toweling, pop in the microwave to warm slightly.
• 2 toast pecans in heavy skillet; when lightly browned, add sugar; stir until melted and sticking to nuts; set aside to cool.
• 3 peel & grate carrots; set aside.
• 4 set lettuce leaves with the carrots and nuts.
• 5 dressing: in a small mixing bowl, combine all dressing ingredients, stirring to blend; set aside to meld flavors.
• 6 filling: in a medium mixing bowl, toss all ingredients; pour dressing over filling and mix well.
• 7 assemble: lay tortillas out on the table or counter; on the side closest to you, top with two (or more) lettuce leaves, followed by 1/6th of the grated carrots and 1/6th of the sugared nuts; finish with 1/6th of the filling; repeat with remaining tortillas.
• 8 roll tightly; fold sides in as you go and wrap securely in waxed or parchment paper place seam-side down.
• 9 at serving time: cut each wrap in half with the wax paper still around it.
• 10 variation: before adding dressing to the filling ingredients, spread some over half of each tortilla before laying down the lettuce.
• 11 substitution: how about crab meat for the chicken?