Monday, July 4, 2011

Wraps and Chicken Salad- the Summer way to go!

Chicken Salad Wraps with Strawberries
  • 4 cups chopped cooked chicken 
  • 4 medium green onions, chopped 
  • 1/4 -1/2 cup chopped walnuts 
  • 1 cup creamy poppy seed dressing (Brianna's or Kraft or make your own)
  • 1 (8-ounce) cup cream cheese spread (I use the reduced fat)
  • 8 flour tortillas 
  • lettuce or spinach leaves
  • 1 1/2 -2 cups finely chopped strawberries 
  1. Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed.
  2. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.  Add chicken mixture and combine until well mixed,
  3. Spread chicken mixture evenly over the surface of tortillas leaving top 1 inches of tortillas uncovered.
  4. Press lettuce on top of chicken mixture .  Sprinkle strawberries over chicken.
  5. Firmly roll up tortillas, beginning at bottom rolling toward the 1 inch tortilla that is uncovered.  As you roll some of the chicken mixture will squish toward the uncovered part of the tortilla, eventually covering it with the salad mixture to help seal the tortilla roll.
  6. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Cut each roll in half on a diagonal.
These are so good!  The salad is better if it has some time in the refrigerator to blend all the flavors.  Of course, slice the strawberries in last minute so they don't go brown.  I love having easy, cold, quick dinners in the summer.  The strawberry and poppy seed dressing do add a lot to this chicken salad.  A keeper!


Megz said...

These look delish. I'll have to try it. I'm still not sure about the strawberries though...

LC said...

I have that Brianna's dressing...and it's not being consumed to quickly so I'll have to use it up with this recipe.