Chicken & Broccoli Salad Wraps
A cool, crunchy tortilla wrap that's great on hot summer days. Perfect when you have leftover chicken.
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ingredients
- 6 Azteca® Flour Tortillas*
- 2 cups broccoli florets
- 2 cups cubed, cooked chicken
- 1/4 cup slivered almonds
- 2 tbsp. chopped green onions
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 3/4 cup mayonnaise
- 1/2 cup (2 oz.) shredded
- Cheddar cheese
Directions
Cook
30m
Servings
6
Remove tortillas from refrigerator; set aside while preparing filling. In a small saucepan cook broccoli in 1-inch of boiling water until crisp-tender (2-3 minutes); drain and cool. In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly. Cover and refrigerate until chilled. To serve, divide filling among tortillas. Top with shredded cheese. Wrap or roll up tortilla, to enclose filling. Serve immediately.
Makes 6 wraps.
