Caesar Chicken Salad Wraps
Ingredients
| 1 lb. | Chicken tenders, from the deli |
|---|---|
| 1 stalk | Celery, finely chopped |
| 1 | Granny smith apple, peeled and diced |
| 4 | Green onions, chopped |
| 1/4 cup | Lightly toasted slivered almonds |
| 1/2 cup | Mayonnaise |
| 1/4 cup | Sour cream |
| 2 Tbsp. | Olive oil |
| 2 Tbsp. | Fresh lemon juice |
| 1 tsp. | Anchovy paste, optional |
| 1/4 tsp. | Salt |
| 1/4 tsp. | Black pepper |
| 4 oz. | Cream cheese, room temperature |
| 2 tsp. | Worcestershire sauce |
| 6 | 10 inch flour tortillas, softened |
| 6 | Lettuce leaves |
| 1 | Garnishes: green onion fans |
Directions
Cut tenders into 1/2 in. pieces and place in a large bowl. Add celery, apple, onions and almonds to bowl.
In a medium bowl blend mayonnaise, sour cream, olive oil, lemon juice, anchovy paste, salt and black pepper. Spoon over chicken and toss lightly until evenly coated.
In a medium bowl mix cream cheese and Worcestershire sauce until blended.
To assemble each serving: place 1 tortilla on work surface. Spread 1/6 of the cream cheese over tortilla.
Center 1 lettuce leaf over tortilla. Mound 1/6 of the chicken salad on center of lettuce.
Fold in sides, then fold bottom over and roll up to enclose completely.
Place on plate, cut on diagonal. Garnish with green onion fans. Repeat with remaining tortillas, cream cheese, lettuce leaves, chicken salad and garnish.