Chicken Salad Wraps 2 Recipe

  • 4 chicken Breasts
  • 4 chicken thighs
  • 2 stalks celery
  • 3 apples
  • grapes
  • 1 1/2 cups chopped pecans
  • 2 cups mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons vinegar
Boil 4 lg boneless, skinless chicken breasts and 4 boneless, skinless thighs til no sign of pink. Let cool and refrigerate.

Cube meat and place in large mixing bowl.

Dice 2 stalks celery, 3 apples (w/peel on), add 1 med bunch red seedless grapes, and 1 - 1 1/2 c. chopped pecans. Add to chicken.

Sauce: 2 c. mayonnaise (can use plain yogurt), @ 1/3 c sugar, 2 T vinegar and mix. You'll need to check to your taste. Add sugar if too tart, vinegar if not tart enough. Can add a little milk if it's too thick. Mix well and add to chicken mix and mix well.

Can be eaten plain or placed on burrito wraps (I like Mission Sun-dried tomato basil and garden spinach herb) . You'll need the bigger wraps to do this. Lay wrap flat, place a leaf of lettuce toward middle more toward one side. Add a couple of good spoonfuls of mixture, fold one end up to bottom of lettuce, then fold wrap from one side, rolling til wrapped up.

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