Delicious Chicken and Apple Wrap

Lindsey McCue


Found this recipe on I changed it a little for my taste and it turned out really good!

The dressing was a little thin but worked really well when used in the wrap!! It also makes a ton, so if your only going to use it for 2-4 wraps I would half it.

Hope you enjoy!

pinch tips: How to Brown Chicken


1-1 1/2 c
grilled chicken cut into bit sized pieces
4 large
leaves of red lettuce
tomato, diced
of a firm apple, peeled, cored, and diced into bit size pieces
2 oz
havarti cheese with dill, broken into pieces
4-6 Tbsp
parmesan peppercorn dressing, your fav. or the recipe that follows
2 large
sun-dried tomato tortilla wraps


1 c
plain original greek yogurt
1/2 c
light mayo
1/2 c
3 Tbsp
lemon juice, or half of a lemon juiced
2/3 c
parmesan cheese, finely grated
1 clove
garlic, minced
1/4 c
white wine vinegar
1-2 Tbsp
coarse ground black pepper
salt to taste

Directions Step-By-Step

Warm the tortillas according to the package directions. I used a dry non stick skillet and warmed them one at a time over medium-low heat for a couple minutes.
To make the wraps, arrange all ingredients on the tortillas. Fold the bottom one third of the way up then fold in the sides. Roll the wrap the rest of the way, tucking in the sides as you roll.
To make the Parmesan peppercorn dressing, put all the ingredients in the bowl of a food processor and blend until fairly smooth. Taste and add salt if desired. Store in an air tight container in the refrigerator for up to two weeks. If using the same day make sure to make it a few hours ahead of time to let the flavors marry.

About this Recipe

Course/Dish: Chicken, Sandwiches
Other Tags: Quick & Easy, For Kids, Healthy