Ingredients
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1 1/2 cups cubed cooked chicken (roasted preferred)
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3 tablespoons pecans, chopped
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2 tablespoons fresh basil, minced
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salt and pepper, to taste
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2 (10 inch) flour tortillas
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2 large romaine lettuce leaves, washed, well dried
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6 grape tomatoes, halved
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2 tablespoons maple syrup
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2 teaspoons Dijon mustard
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2 tablespoons white wine vinegar
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1 teaspoon lemon juice
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1/2 medium carrot, shredded
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2 tablespoons red onions, chopped
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2 jalapeno peppers, minced (seeded if less heat is desired)
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1/4 cup pineapple chunk, drained well, diced
Instructions
- Mix together the chicken, pecans, pineapple, onion, jalapeño peppers, and carrot; set aside.
- For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar; turn on medium speed and gradually add the oil until mixture is slightly thickened.
- Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat. The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps.
- Warm tortilla slightly in the microwave or over an open flame; place 1 lettuce leaf on top of warmed tortilla; divide the chicken mixture evenly between the 2 and top with halved grape tomatoes.
- Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.