This tasty chicken salad recipe is served in fresh tortillas for a different way to serve a traditional favorite. This one has added crunch from grapes, pecans and diced bell peppers. It's marvelous for tailgating parties, potlucks, office lunches and for hectic weekend schedules when you're short on time.
4cupschickencooked and diced or diced rotisserie chicken
1orange or red bell pepperdiced
4green onionssliced
1 1/2cupsmiracle whipmore or less
1/3 to 1/2cupsweet pickle relish
2ribscelerydiced
1tsp.salt
1/2tsp.ground black pepper
1tbsp.granulated sugar
3/4cupred grapeshalved
1/2cuppecan pieces
20flour tortillas
1/3cupsour cream or Miracle Whip to seal the edges well
Instructions
Mix together all ingredients in a large mixing bowl except tortillas and sour cream.
Spread about ½ cup of chicken mixture on each tortilla.
Roll up very tightly.
Spread a very thin layer of sour cream around the top edge of the tortilla so the edges will seal.
Wrap each tortilla in plastic wrap.
Refrigerate several hours or overnight.
Cut in pieces or serve whole.
Yield: 20 whole tortillas, 40 halves or 80 fourths.
Notes
NOTE: Recipe can easily be halved.NOTE: Tuck the chicken salad into the tortilla with your fingers and roll very tightly. Push mixture into the ends, if necessary, to secure filling.NOTE: Seal the edge of the tortilla with extra sour cream or Miracle Whip if necessary to get a tight seal.NOTE:Greek yogurt is not recommended in this recipe. If you absolutely cannot use Miracle Whip or mayonnaise, Icelandic yogurt might be a better option. It is thick like sour cream and doesn't break down quite as much as Greek yogurt does.