Chicken and Broccoli Salad Wraps

With warmer weather here, I'm always on the lookout for easy, cool meals.  I found this one in my recipe box a few weeks ago.  I don't know how long I've had it, but it had just kind of gotten lost in there, and I'd never tried it before. 

Thankfully I pulled it out this time, because this makes a great summer dinner.  I used chicken breasts I grilled on my George Foreman grill, but this would also be good with leftover rotisserie chicken.

Chicken And Broccoli Salad Wraps
adapted from an Azteca recipe

Ingredients:

• 2 cups broccoli florets
• 2 cups cubed, cooked chicken
• 1/4 cup sunflower seeds
• 2 T chopped green onions
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 3/4 cup Miracle Whip or salad dressing
• 6 flour tortillas
• Cheese

Directions:

1. Add about 1 inch of water to a saucepan; bring to boiling.  Add broccoli and cook 2 minutes or until crisp-tender.  Drain and rinse with cold water.
2. In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly. Cover and refrigerate until chilled. 
3. To serve, spoon filling onto tortillas, top with shredded cheese, and wrap or roll up tortilla to enclose filling. Enjoy!

Makes 6 wraps.

I made some Lemon Spaghetti Salad to go with this, which was really good.  It also makes a good lunch (or dinner) with just some carrot and celery sticks on the side.