Chicken Pecan Wrap Recipes

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

CHICKEN PECAN WRAP

Steps:

• 1. Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
• 2. Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
• 3. Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
• 4. Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
• 5. *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.

CURRY CHICKEN SALAD WRAPS

Steps:

• For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing. , Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing.