Tuesday, August 27, 2013

Smoked Chicken Salad Wraps

Here's a sure cure for the Tuesday blaahhhs.  How about some Chicken Salad Wraps for lunch today?  You can serve these cold, or grill them slightly on a sandwich press (we use a George Foreman grill) or in a skillet.  Smoking the chicken first gives it a really nice added flavor.   Top with anything you like.
Chicken Salad Wraps
1 lb. chicken thighs
1 chicken breast
¼ of a medium onion, chopped
2 tbl. chopped green onions (including some of the green tops)
dash ground black pepper
¼ tsp. garlic powder
2 tsp. chopped parsley
¼ cup finely chopped celery
¼ cup sliced almonds, toasted in butter
2 hard boiled eggs, chopped
mayonnaise (to taste)
1 tsp. soy sauce
¼ cup black olives, thinly sliced (optional)
flour tortillas
1 cup fresh spinach or lettuce (for topping)
½ cup tomato, chopped
1 avocado, chopped

·         Grill the chicken until fully cooked, then allow to cool to room temperature
·         Remove the skin from the chicken and discard, then chop up the meat
·         In a large bowl, mix the chicken, onion, black pepper, garlic powder, and parsley
·         Grind this mixture in a meat grinder or food processor until finely minced, then remove to a large bowl
·         Add the celery, almonds, and hard boiled eggs and mix well
·         Add mayonnaise to the consistency you like (not too dry), soy sauce, and black olives (if using)
·         Spread the chicken mixture on each flour tortilla and top with the spinach or lettuce, tomato, and chopped avocado
·         Roll up the tortillas (burrito style) and either serve cold, or lightly brown in a sandwich press or skillet (if browning, lightly butter or spray with a non-stick butter spray)

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