Wrap de ensalada de pollo con melocotón y nueces pecanas

Assemble the Wraps:

1. Lay out the tortillas and place shredded romaine lettuce in the center of each.
2. Spoon the chicken salad mixture over the lettuce.
3. Fold in the sides and roll tightly into a wrap.

Serve:

1. Slice in half and serve immediately, or wrap in parchment paper for an on-the-go meal.

Notas del chef:

1. This wrap is best served chilled or at room temperature for optimal flavor.
2. Can be made in advance and stored in the refrigerator for up to 2 days.
3. The chicken salad can be made using Gordon Choice Italian Herb Sous Vide Chicken Breasts (#419860)

Recipe created by our Georgia-based Regional Culinary Chef Steven Halliday.

¡Compra ingredientes!