Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Celery, chopped: 1 cup
- Red onion, chopped: 1/2 cup
- Grapes, halved: 1 cup
- Pecans, chopped: 1/2 cup
- Mayonnaise: 1/2 cup
- Dijon mustard: 1 tablespoon
- Salt and pepper to taste
- Large tortillas: 8
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Poach the chicken breasts in a large pot of boiling water for 12-15 minutes, or until cooked through. Let cool slightly, then shred or cube the chicken.
- In a large bowl, combine the chicken, celery, red onion, grapes, pecans, mayonnaise, and Dijon mustard. Season with salt and pepper to taste.
- Spread each tortilla with a generous portion of chicken salad.
- Roll up the tortillas tightly and cut in half.
Nutritional Information:
- Calories: 350 (per wrap)
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
Dish Characteristics:
- Fresh and vibrant flavors
- Creamy and satisfying
- Customizable with different ingredients
- Perfect for a light lunch or snack
User Comments:
- "These wraps are so delicious and easy to make. I love the combination of flavors."
- "I added some avocado to mine and it was even more creamy and delicious."
- "Perfect for a quick and healthy lunch on the go."
- "I love that you can add or remove ingredients to customize the flavor."
- "A refreshing and flavorful alternative to traditional chicken salad sandwiches."
Special Precautions and Tips:
- If using rotisserie chicken, remove the skin and bones before shredding the meat.
- To make dairy-free, use vegan mayonnaise or a mayonnaise substitute.
- For a gluten-free option, use corn tortillas or lettuce wraps.
- To make ahead of time, prepare the chicken salad up to 2 days in advance and store in an airtight container in the refrigerator. Roll up the wraps just before serving.
