Chicken Salad Wrap-Ups

( Reviews) |Rate this Recipe | See Reviews

Recipe Toolkit

  • Print this Recipe
  • Email this Recipe to a Friend
  • Share this Recipe
  • 10
  • 8-10
  • 7-10

Ingredients

  • 10 Mission® 96% Fat Free Burrito Tortillas
  • 170g Chicken Breasts, boneless, skinless
  • 1 tablespoons Fat Free Ranch Dressing
  • 450g can Pear or Peach slices, drained and chopped
  • 310g can Mandarin Oranges
  • 1 cup Red or Green Capsicum, diced
  • 2 Scallions or Green Onions, sliced
  • 1/3 cup Mayonnaise
  • 2 tablespoons Lime Juice bottle
  • 1 dash of Cayenne Pepper 

Instructions

 

1. Arrange chicken breasts on a grill tray sprayed with non-stick cooking spray. Brush with ranch-style dressing. Grill at 260°C four inches from heat for 7-10 minutes or until cooked through. Dice chicken. Reserve.

2. In a bowl, combine the diced chicken, peaches, oranges, capsicum and green onions.

3. In separate bowl, stir together mayonnaise, lime juice and cayenne.

4. Stir dressing into chicken mixture and toss gently. Spoon mixture onto center of each tortilla, fold in sides and roll up tightly to serve.

5. The chicken salad can be covered and chilled up to 24 hours in advance.

You May Also Enjoy

Chicken Salad Wrap-Ups Preparation Time: 8-10 Total time: 8-10 Serves 10 Ingredients: 10 Mission® 96% Fat Free Burrito Tortillas 170g Chicken Breasts, boneless, skinless 1 tablespoons Fat Free Ranch Dressing 450g can Pear or Peach slices, drained and chopped 310g can Mandarin Oranges 1 cup Red or Green Capsicum, diced 2 Scallions or Green Onions, sliced 1/3 cup Mayonnaise 2 tablespoons Lime Juice bottle 1 dash of Cayenne Pepper  Instructions:

 

1. Arrange chicken breasts on a grill tray sprayed with non-stick cooking spray. Brush with ranch-style dressing. Grill at 260°C four inches from heat for 7-10 minutes or until cooked through. Dice chicken. Reserve.

2. In a bowl, combine the diced chicken, peaches, oranges, capsicum and green onions.

3. In separate bowl, stir together mayonnaise, lime juice and cayenne.

4. Stir dressing into chicken mixture and toss gently. Spoon mixture onto center of each tortilla, fold in sides and roll up tightly to serve.

5. The chicken salad can be covered and chilled up to 24 hours in advance.
/10 from 200 users.