Chicken Sprout Salad Wrap

Name: Chicken Sprout Salad Wrap
Ingredients: 2 cups (500 mL) diced, cooked chicken or turkey; 2 cups (500 mL) diced, cooked chicken or turkey; ½ cup (125 mL) dried cranberries; ½ cup (125 mL) toasted slivered almonds; ¼ cup (60 mL) finely diced celery; ½ cup (125 mL) quinoa sprouts; 3 Tbsp (45 mL) thinly sliced green onion; ½ cup (125 mL) plain yogurt; ½ cup (125 mL) low-fat mayonnaise; ¼ tsp (1 mL) salt; Pinch ground black pepper; 4 large soft whole wheat tortillas (10 inches/25 cm) or 8 small (8 inches/20 cm); ¼ cup (60 mL) shredded cheddar cheese (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The crunch of quinoa sprouts gives a different take on the usual chicken salad wrap. Use brown rice tortillas for a gluten-free version.

Ingredients

2 cups (500 mL) diced, cooked chicken or turkey
½ cup (125<

Sandwich
Vegetarian
Gluten-free

Method

Combine the chicken, cranberries, almonds, celery, sprouts and green onion in a large bowl. Add the yogurt, mayonnaise, salt and pepper. Stir until thoroughly mixed. Place about 1 cup (250 mL) of the filling on each large wrap or ½ cup (125 mL) on the small wraps. Sprinkle the cheddar cheese on top, if using. Fold and serve.