|Start with leftover cooked chicken, or a rotisserie chicken, add a blend of mayo & bbq sauce, bacon, onion, celery & pecan, & put it all in a wrap. Add some carrot sticks and a side of fruit & you have a wonderful hot weather meal in no time.|
Barbecue Chicken Salad WrapThis recipe appeared in my email inbox one day a few weeks ago when it was hotter than, well, you know, and sounded so good for a hot day, that I shared the link to it on the Facebook page. The original recipe called for it to be served on just a few leaves of Bibb lettuce, but I thought it would be perfect for a wrap. Shredded lettuce on the bottom, topped with the chicken salad, a little chopped tomato and wrap and roll! Ramona, one of our Facebook readers, said she was making it with the addition of celery and pecans, and I agree - they both provide nice flavor and a little extra crunch.
The original recipe also called for parsley, but since I'm going through that "trying to learn to love cilantro thing" and planted some in my garden, I decided to use it the first time I made this chicken salad! Yep, by this posting, this is the third time I've made this barbecue chicken salad now.
Super easy too. Whisk together some mayonnaise and your favorite barbecue sauce - either homemade or your favorite bottled commercial sauce - and add a pinch of salt and pepper. Low fat mayonnaise is fine!
In a bowl, add 4 cups of chopped, cooked chicken - a deli rotisserie chicken is perfect for this - add cooked, chopped bacon, chopped red onion, celery, pecans, and jalapeño, add some parsley and a bit of Cajun seasoning. Toss. Substitute turkey bacon if you're watching your fat grams.
Add the mayo mixture to the chicken mixture and gently blend. You can serve this immediately, but if you have time, let the flavors marry for a few hours in the fridge. As it sits, the flavor only improves.
To a flour tortilla, add some shredded lettuce and top with the chicken mixture. Use lower carb tortillas if you like!
Sprinkle some chopped tomato on top, fold the bottom up, wrap and roll! Add some cooked or raw veggies, like carrot sticks, baby carrots, broccoli or squash, even a small mixed garden salad on the side. Round it out with some fruit, and you've got a great summertime meal for these hot days that your family is sure to enjoy.
Adapted from Betty Crocker
Recipe: Barbecue Chicken Salad Wrap©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 4 servings
- 1/2 cup of mayonnaise
- 1/3 cup barbecue sauce
- Pinch of kosher salt
- Freshly cracked black pepper
- 4 cups of cooked, chopped chicken
- 4 slices of bacon, cooked crisp and chopped
- 1/2 cup chopped red onion
- 1/2 cup of chopped celery
- 1/4 cup of chopped pecans
- 1 tablespoon of chopped pickled jalapeño
- 1/2 teaspoon of Cajun seasoning, or to taste
- 1 tablespoon of chopped fresh parsley or cilantro
- Flour tortillas
- Shredded lettuce
- Chopped tomato
In a small bowl, whisk together the mayonnaise, barbecue sauce, salt and pepper; set aside.
Add the chicken to a large bowl. Top with the bacon, onion, celery, pecans, jalapeño, Cajun seasoning and parsley; toss until mixed. Add the mayonnaise mixture and toss. Can be served immediately, but refrigerate for several hours or overnight if possible to further develop the flavors.
Warm tortillas to soften and add a layer of lettuce down the center of the tortilla. Spoon some of the chicken mixture on top of the lettuce, sprinkle with chopped tomato and wrap.
Serve with cooked or raw veggies, like carrot sticks, baby carrots, broccoli or squash, or a small mixed garden salad. Round it out with some fruit.
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