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:
Makes 6 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
- 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.
- In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly. Cover and refrigerate until chilled.
- 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.
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
