Tuesday, March 11, 2014

Sonoma Chicken Salad Wraps

2:08 AM


  • 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


  • To make this dish vegetarian friendly, swap the chicken for about 1 1/4 cups cooked chickpeas


  • 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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