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Peanut Chicken Salad Wrap

  • 4 cups cooked, diced chicken
  • 2 cups thinly sliced celery
  • 1 cup chopped skinless peanuts
  • 1/2 cup sliced green onions, including some green tops
  • 1 cup mayonnaise
  • 1 cup Girard's Champagne Dressing
  • 1 (24 oz) pkg. 10 1/2 " flour tortillas (8 tortillas)
  • 1 (10 oz) bag romaine and lettuce blend
  • - cocktail picks

Peanut Chicken Salad Wrap
In medium bowl, combine first 4 ingredients. In small bowl, combine mayonnaise and Champagne dressing; stir into chicken mixture. Separate tortillas and arrange on counter. Spread each tortilla with chicken salad to within 1" of edge. Sprinkle 3/4 cup romaine over chicken. Roll up tightly; wrap in plastic wrap. Refrigerate up to 4 hours.

To serve: Unwrap; cut on diagonal into 3 sections or trim ends of tortillas; cut into 6 (1 1/2") diagonal slices. Secure with cocktail picks, if desired.

Yield: 24 (3 1/2 ") wraps or 48 (1 1/2") appetizers.

Recipe by:
Janice Herron
Evergreen, CO

Recipe Courtesy of the Plains Peanut Festival Recipe Contest

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