Smoky Chicken Salad Wraps
with Pecans & Grapes | 2 Servings
- Wheat
- Soy
- Tree Nuts
- Eggs
- Sesame
Tender diced chicken is tossed with crunchy celery, sweet grapes, and buttery pecans in a creamy, smoky dressing. Wrapped with peppery arugula in warm tortillas, these handhelds deliver a satisfying mix of textures and flavors. It’s a fresh yet hearty option that works for lunch or a light dinner.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 ounce
Arugula
½ ounce
Pecans
(Contains: Tree Nuts)
1 ounce
Smoky Mustard
¼ unit
Lemon
2.25 ounce
Red Grapes
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Fully Cooked Chicken Breasts
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat chicken dry with paper towels; dice into ½-inch pieces. Transfer to a medium bowl. Wash and dry produce. Halve celery sticks lengthwise; thinly cut crosswise into small pieces. Halve grapes. Quarter lemon.
To bowl with chicken, add celery, grapes, pecans, mayonnaise, Everything Bagel Seasoning, mustard, juice from one lemon wedge, and pepper; mix until combined. Taste and season with additional salt, pepper, and lemon juice if desired.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Place tortillas on a clean work surface. Top bottom half of each tortilla with arugula and chicken salad. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps. (Don’t worry if you have trouble fitting all the filling—it’s just as tasty on the side!)
Halve wraps on a diagonal and divide between plates. Serve.
