Chicken and Apple Salad Wraps – crispy, creamy, and perfect for light lunches!
Ingredients:
For the Chicken Salad:
– 2 cups cooked chicken breast, shredded or diced
– 1 crisp red apple, diced
– 1 green apple, diced
– 2 celery stalks, diced
– 1 1/3 cup dried cranberries or fresh cranberries if in season
– 1 1/3 cup chopped walnuts or pecans (optional)
– 1 1/4 cup chopped fresh parsley
For the Dressing:
– 1 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste
For Assembly:
– 8 large romaine or butter lettuce leaves, rinsed and patted dry
Instructions:
1. Make the Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Season with salt and pepper until smooth.
2. Prepare the salad mix:
In a large mixing bowl, combine the chicken, diced apples, celery, cranberries, walnuts (if using), and chopped parsley.
Pour the dressing over the mixture and toss gently to coat everything evenly.
3. Assemble the wraps:
Place the lettuce leaves on a platter. Spoon generous portions of the chicken apple salad into the center of each leaf.
Gently fold or pack the lettuce leaves around the filling, leaving the tops open.
4. Loosen if needed:
These wraps can be served immediately or refrigerated for 30 minutes to let the flavors meld.
Decorating tips:
– Use fresh, firm lettuce: Choose large, crisp leaves that hold their shape well for easier wrapping and better presentation. – Color contrast: Mix red and green apple pieces for a more vibrant look that adds a pop of color to the plate.
– Top garnish: Sprinkle a few additional cranberries and chopped parsley on top just before serving for a fresh, finished look.
– Serve on a neutral-toned plate: A natural stoneware or white plate helps the green and fruit tones visually stand out.
– Optional drizzle: For a gourmet touch, add a very light drizzle of honey mustard or balsamic glaze to the wrappers just before serving.
Happy baking!
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