A light twist on an old classic! Seasoned Pulled Chicken topped with fresh citrus, honey and a mixture of kale, cucumbers and carrots all together in a jalapeno cheddar wrap.

4 servings

Chicken Salad Ingredients

10 oz. (by weight) of Pulled Roasted Chicken

2 tbsp. Lemon Juice

1 tbsp. minced garlic

2 tsp Chili Powder

1/4 cup of Red Onion, finely diced

2 tbsp. fresh mint, finely chopped

1 tbsp. fresh basil, finely chopped

1 tbsp. fresh cilantro, finely chopped

2 tbsp. Honey

2 tbsp. Olive Oil

1 tsp salt

Inside the wrap: shredded carrots, diced cucumbers, shredded kale

Large Tortillas (jalapeno cheddar)

To make the Chicken Salad

in a mixing bowl whisk all wet ingredients together with the garlic, onion and chili powder. Fold in herbs, chicken and red onion, toss together until chicken is fully coated.

Warm tortilla on a skillet, then add chicken salad to the middle of the tortilla. Add diced cucumbers and carrots. Place Kale next to the chicken salad.

Fold tortilla burrito style and cut and serve with your favorite side item.

Presented by Sarah Goodpaster, Wild Wing Cafe

Date 6/11/2014