Cheryl's Italian Chicken Salad Wraps Recipe

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Cheryl's Italian Chicken Salad Wraps

Cheryl Dunn


I first made these for my daughters teachers to show how much we appreciated them. The different flavors of wraps give the salad a different flavor along with adding color to the platter they are served on.The recipe can easily be doubled to make 30 wraps for larger partys or groups. If I make the salad up the day before I will wait to put the pine nuts in until right before I make the wraps to keep the nuts crunchy.

pinch tips: How to Use a Meat Thermometer


20-24 oz
canned chicken
1/4 c
chopped green onions
1/4 c
chopped and drained roasted red bell peppers (from 7.25 oz. jar)
1/4 c
chopped ripe olives
1/4 tsp
1/8 tsp
2 Tbsp
chopped fresh basil
1/4 c
pine nuts
1/2 c
7-8 large
tortillia wraps any flavor ( personal favorite is jalepeno flavor)

Directions Step-By-Step

In large bowl flake chicken and combine all ingredients except for wraps. Mix well
Put three tablespoons of salad mixture in middle of wrap and spread evenly, fold the sides and roll up the ends and cut into two pieces at an angle.

About this Recipe

Course/Dish: Chicken Salads