Sonoma Chicken Salad Wraps

Ingredients 2 whole grain tortillas (100% whole grain, sprouted grain, or brown rice if necessary for gluten-free diets) 2 cups chopped cooked chicken breasts (see note) 3⁄4 cup halved grapes 2 large stalks of celery, very thinly sliced 2 tbsp roughly chopped dried cranberries 1/4 cup chopped walnuts For the Dressing: 1/3 cup plain yogurt 1 tbsp apple cider vinegar or white balsamic vinegar a few pinches of black pepper Note: To make this dish vegetarian friendly, swap the chicken for about 1 1/4 cups cooked chickpeas

Instructions

• In a large bowl, mix together all ingredients for the dressing and set aside.


• Chop the chicken, celery and grapes as indicated above.


• Toss the chicken, celery, grapes, dried cranberries, and nuts with in the large bowl containing the dressing, coating as much as possible.


• Distribute the chicken mixture between the tortillas in a horizontal line near the end closest to you. Fold the sides inward, then roll the wrap away from you to close it. Repeat with the other wrap.


• Slice in half and serve with green salads if desired.

 


 

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Written by Alice

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