Friday, July 4, 2008

Chicken salad wrap

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb. chicken, in small cubes
kosher salt, pepper
1/4 c. crumbled roquefort cheese
1/4 c. blue cheese dressing
1/4 c. dried cherries
1/4 c. chopped celery
1/2 c. chopped arugula
two tortillas

Toast walnuts on a baking sheet (350, about 10 minutes or until shiny). Saute chicken with salt and pepper, brown all sides. Cool.
Mix roquefort, blue cheese dressing, cherries, celery, chicken. Can refrigerate and finish later.
To serve: add arugula and walnuts, wrap in tortillas.

Source: Aunt Jill and Uncle Marc

Dan's note: it's kinda a guideline, nothing hard and fast. Seitan actually works well here. Celery is pretty important, though, or something else crunchy.

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