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Chicken Salad Wrap with Grapes

Chicken Salad Wrap with Grapes


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Grapes may sounds like an interesting ingredient, but their light sweetness is a wonderful addition

Make this wrap if you are looking for a light, yet satisfying lunch. The grapes will add just a touch of sweetness that pairs nicely with the tangy dressing.

Recipe comes courtesy of Grapes from California.

Ingredients

  • 2 Cups cooked chicken breast, chopped
  • 1 1/2 Cup seedless California grapes, halved
  • 1/8 Cup walnuts, chopped
  • 1/4 red onion, chopped
  • 2 stalks celery, chopped
  • 1/4 Cup plain fat-free yogurt
  • 1 Tablespoon mayonnaise
  • 1 Teaspoon apple cider vinegar
  • 1 Teaspoon lemon juice
  • 1/2 Teaspoon Dijon mustard
  • pinch nutmeg
  • 1/4 Teaspoon salt
  • 1/8 Tablespoon pepper
  • 4 tortillas (6 -inch size)

Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


Recipe Summary

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • ⅓ cup chopped green onions
  • ¼ cup chopped smoked almonds
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.


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