Recipe: Cashew Chicken Salad Wrap

recipelink.com Chat Room Recipe Swap - 2000-12-28
From: Kelly~WA

Cashew Chicken Salad Wrap

4 cups cooked, diced chicken
2 cups thinly sliced celery
1 cup chopped cashews
1/2 cup sliced green onions, including some green tops
1 cup mayonnaise
1 cup Girard's Champagne Dressing
1 (24 oz.) pkg. 10 1/2" flour tortillas (8 tortillas)
1 (10 oz.) bag romaine and lettuce blend
frilly cocktail picks (optional)

In medium bowl, combine first 4 ingredients. In small bowl, combine mayonnaise and Champagne dressing; stir into chicken mixture. Separate tortillas and arrange on counter. Spread each tortilla with chicken salad to within 1" of edge. Sprinkle 3/4 cup romaine over chicken. Roll up tightly; wrap in plastic wrap. Refrigerate up to 4 hrs.

To Serve: Unwrap; cut on diagonal into 3 sections or trim ends of tortillas; cut into 6 (1 1/2") diagonal slices. Secure with cocktail picks, if desired.

Amount: 24 (3 1/2") wraps or 48 (1 1/2") appetizers.

Tip: Three lbs. split chicken breasts with ribs, baked or poached, yields four cups diced.