If you are familiar with my blog at all, then you know I enjoy coming up with different variations of chicken and tuna salads. The smokiness of bacon and chipotle peppers, combined with the tanginess of ranch dressing give this chicken salad tons of great flavor.
What you will need:
10 oz. can of white chicken (or 1 diced cooked chicken breast), non-fat greek yogurt, reduced-fat mayo, ranch dressing, cilantro, chipotle pepper, adobo sauce, and 1 slice of bacon ( I used turkey bacon).
You will also need four cups of spring salad mix, and four wraps.
Drain the can of chicken, and place into a medium bowl. Flake it with a fork.
Finely chop 1/3 cup of red onion and 1 stalk of celery.
Add to the bowl with the chicken.
I accidentally deleted the picture of the next few steps.
Add two tablespoons of non-fat, plain greek yogurt, one tablespoon of reduced-fat mayo, two tablespoons of reduced-fat Ranch dressing, one finely chopped chipotle pepper (from a can of chipotles in adobo), plus one tablespoon of the adobo sauce, one tablespoon of chopped cilantro, and one cooked, crumbled piece of turkey bacon (or whatever bacon you prefer).
Tip: The sauce portion of this recipe also makes a great spread for other sandwiches.
Mix to combine. Refrigerate for at least one hour before serving to allow the flavors a chance to marry.
I really like these wraps from La Tortilla Factory, but you can use whatever brand of wraps you prefer.
Place one-fourth of the chicken mixture onto each wrap, and top each with one cup of salad mix.
There are a few different ways to fold a wrap. I prefer the method below because it holds all of the ingredients in and you don’t have the problem with stuff falling out.
Turn the plate so that the filling is horizontal to you. Fold one edge of the tortilla over the filling, pulling it back just slightly towards you.
Tuck in each end of the tortilla.
Finish by rolling the tortilla away from you like this.
Cut the wrap in half on a slight angle.