Monday, March 30, 2015

Chicken Salad Burritos

Chicken Salad Burritos
There was a package of rotisserie chicken breast slices from the deli in the fridge and it was close to lunch time, so the quickest thing to do was make chicken salad sandwiches. 

Diced Ingredients
Any kind of cooked chicken works well in a chicken salad, but the tastiest probably would be to poach a fresh boneless chicken breast and chop that up. To the chicken I added half a Fuji apple, a red shallot, half a beefsteak tomato, a red chili, mayonnaise and salt. Everything was diced and placed at the ready.

Combine in a Bowl
The ingredients were all dumped into a mixing bowl and thoroughly mixed together.

Transfer to a Serving Dish
The salad was transferred to a serving dish and two tortillas were toasted in the toaster oven.

Fill the Tortillas
Two tablespoons of the chicken salad were placed down the center of each tortilla. The larger whole wheat tortilla is Hubby's preference, while I like a white flour tortilla.

Roll & Slice
The tortillas were rolled, burrito style, sliced down the middle and served. This was a light lunch that came together in a jiffy.

Ingredients (all diced except tortillas):
2 tortillas, toasted
1 (9 oz.) package sliced deli chicken
1/2 beefsteak tomato
1/2 Fuji apple
1 Thai red chili pepper
1 red shallot, peeled
4 Tbsp. Hellman's Real Mayonnaise
salt and pepper to taste

  1. Combine all ingredients thoroughly.
  2. Toast 2 tortillas and fill with 2 Tbsp. each chicken salad.
  3. Roll up like a burrito, slice each tortilla in half and serve.

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