Tortillas or wraps have come along way in recent years. There are so many varieties from protein, to low-carb, to power green, some days it’s just hard to decide. I remember when we had just two options; corn or white flour, one was for tacos and the other was for burritos or wraps. Nowadays wraps come in all shapes and colors, some are even infused with tomato, spinach or cooked with delicate flowers, which are quite impressive. I have gotten into protein wraps myself, because they give me a little boost of vegetable protein, but more importantly, they are high in fiber and keep me full longer. They were a lunch staple for me during the pandemic and still are my favorite go-to wrap.
Filling wraps is where the fun begins and creating a quick and easy chicken salad with ingredients that I have in my refrigerator is what I’m all about. Leftover poached chicken or rotisserie chicken, diced or shredded, and then folded into a mixture of sour cream or yogurt with some fresh herbs makes a delightful spread. I added freshly sliced kumquats because I have an abundance at my house, and I enjoy the citrusy flavors when folded into my salad, but dried cranberries, sour cherries, or preserved lemon all work beautifully too.
I always add a big leaf of lettuce on top of the wrap before I dollop the chicken salad into the wrap. I do it for two reasons: first, it adds some extra goodness to my diet, but secondly, it provides are barrier, so the chicken salad doesn’t make my tortilla soggy. These wraps make great lunches or snacks and can be served sliced into 2-inch rings and served as rollups. They pack up rather nicely too, so kids and adults can enjoy them at school or work.
1 1/2 cups diced or shredded cooked chicken
1/2 cup sliced celery
1/4 cup sliced kumquats, dried cherries, cranberries, or sliced preserved lemon
1/3 cup sour cream or whole Green yogurt
2 tablespoon mayonnaise
1 tablespoon fresh dill, minced
1 teaspoon Dijon or brown mustard
pinch of salt & pepper
4 large tortillas or wraps, any variety
4 large lettuce leaves, any variety
- In a large bowl, combine chicken, celery, and kumquats.
- In a separate small bowl, whisk together sour cream, mayonnaise, dill and mustard. Add salt and pepper and stir.
- Add sour cream mixture to chicken mixture and fold until combined.
- Spread wraps onto counter or board, and top with large lettuce leaf, or several lettuce leaves. Spoon a quarter of chicken salad on top. Fold bottom end up and roll from one side until the shape of a burrito. Repeat until all four are done. Serve or wrap in plastic and store in refrigerator until ready to Enjoy!