Chicken Salad Wraps With Cracked Pepper Almonds Recipes

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

CHICKEN SALAD WRAPS WITH CRACKED PEPPER ALMONDS

Steps:

• Combine first 10 ingredients.
• Top tortillas with lettuce, chicken mixture and tomatoes; fold in sides, then roll up.

DELICIOUS HOMEMADE CHICKEN SALAD WRAPS

Steps:

• Place water and salt in a large, broad pan. Boil chicken breasts on medium high for 15 minutes on each side. Next, turn off heat and place lid on pan (or cover with tin foil). Let steam for about 10 minutes until the chicken is cooked through.
• In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them).
• In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing.
• Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl. Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.

CHICKEN AND ROASTED PEPPER SANDWICHES WITH CILANTRO ALMOND RELISH

Steps:

• Poach chicken:
• Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
• Roast bell peppers:
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
• While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
• Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.