Ingredients
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6 (10 inch) flour tortillas
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1/2 cup pecans
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2 tablespoons brown sugar (loosely packed)
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2 carrots
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12 large lettuce leaves
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1/2 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons lemon juice
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2 tablespoons Dijon mustard
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1 teaspoon brown sugar
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1 teaspoon curry powder
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1/2 teaspoon salt
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2 cups chicken breasts, shredded
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1/4 teaspoon pepper
Instructions
- Wrap tortillas in moistened paper toweling, pop in the microwave to warm slightly.
- Toast pecans in heavy skillet; when lightly browned, add sugar; stir until melted and sticking to nuts; set aside to cool.
- Peel & grate carrots; set aside.
- Set lettuce leaves with the carrots and nuts.
- DRESSING: In a small mixing bowl, combine all dressing ingredients, stirring to blend; set aside to meld flavors.
- FILLING: In a medium mixing bowl, toss all ingredients; pour dressing over filling and mix well.
- ASSEMBLE: Lay tortillas out on the table or counter; on the side closest to you, top with two (or more) lettuce leaves, followed by 1/6th of the grated carrots and 1/6th of the sugared nuts; finish with 1/6th of the filling; repeat with remaining tortillas.
- Roll tightly; fold sides in as you go and wrap securely in waxed or parchment paper place seam-side down.
- At serving time: Cut each wrap in half with the wax paper still around it.
- VARIATION: Before adding dressing to the filling ingredients, spread some over HALF of each tortilla before laying down the lettuce.
- SUBSTITUTION: How about crab meat for the chicken?