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
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.
Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth. Add chicken mixture and combine until well mixed,
Spread chicken mixture evenly over the surface of tortillas leaving top 1 inches of tortillas uncovered.
Press lettuce on top of chicken mixture . Sprinkle strawberries over chicken.
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.
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!
I am a collector of recipes. I am constantly finding more recipes to try from blogland, newspapers, cookbooks, magazines...and when I make them, IF I think they are worth making again, I will post them here to my online cookbook!
I like to use ingredients that most people usually use and have available, though I like to experiment with more exotic ingredients on occasion as well.
I really tend to favor the sweet side of food. So you'll find a lot of dessert recipes here.
I am all about trying new recipes. If you've got to make dinner every night, why not mix it up a bit?