alevia's kitchen
About the Recipe
Ingredients
Sauce:
½ cup mayo
½ cup sour cream
¼ cup of green onion, chopped
2 tablespoons of curry powder
½ teaspoon salt
½ teaspoon pepper
Chicken:
1lb chicken tenders, cooked
1 pinch Asian seasoning
Filling:
1 cup of red seedless grapes, sliced
½ julienne carrot
4 tablespoons butternut squash seeds, toasted
8 leaves, Bibb lettuce
4 10-inch flour tortilla shell
Preparation
Preheat oven to 350℉
Season the chicken tenders with the Asian spice and sear in a pan, and then place in the oven to finish
When the chicken is done, let it cool to room temperature and dice. In a bowl, make the sauce and set aside. Once the chicken is chilled, add some of the dressing to a bowl, then the chicken, add the carrots, grapes, and squash seeds. Fold gently, do not break up the grapes
Place the flour tortilla on the counter, add the Bibb lettuce leaf, then add the chicken salad and wrap. Serve right away or place the mixture into the fridge for later use