CHICKEN WALDORF WRAPS WITH PEANUT PASTE/BUTTER
It is VERY tasty and although the ingredients are unusual together, they mix together with a very pleasing result.
Peanut butter is another very versatile ingredient that I use regularly, as it goes with both sweet and savoury meals, however, beware that the majority of bought peanut butter contains a lot of sugar. I have now started buying a more "natural" one which is not as sweet as the normal one.
For the chicken, I used the chicken left over from my chicken soup which I make regularly in several different forms. The slow cooker is perhaps my favourite as the meat just melts in your mouth after cooking for 20 or so hours, and is then perfect for this recipe.
However, if you have no cooked chicken leftovers (I freeze mine always till I need it), then just buy any cut of skinless chicken and cook it until it is tender, or you even have the alternative of buying cooked chicken meat nowadays.
Another option is to buy a cooked chicken from a chicken outlet, and shredding the chicken off this however be aware if you do this, that you probably will not need to add much salt to the dish, as these chickens already have a lot of salt.
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Makes: 2 wraps
1 cup chopped chicken breast
1 apple (red one preferably)
1 stalk celery
Just less than ¼ cup seedless green grapes, cut in half
3 tbsp crunchy Peanut Butter
1 ½ tbsp mayonnaise
1 tbsp lemon juice
Fresh ground black pepper
2 large tortillas
If you do not have cooked chicken left overs, boil a chicken breast or microwave till just done.
In a large mixing bowl, combine chicken, apple, celery and grapes.
In a small mixing bowl, stir together the Peanut Butter, mayonnaise and lemon juice until smooth.
Pour into the salad, and toss to coat everything evenly with the dressing.
To assemble the wraps, spoon half the salad onto the middle of a tortilla.
Fold up the tortilla, completely enclosing the filling.
Repeat with remaining salad and tortilla, and serve.