I used to study at a little coffee shop in college just before the boom of the “internet café” that has long since closed. They had great space to study, great coffee, great chess and one really special sandwich. It was a chicken salad wrap with cranberries, raisins and walnuts in it! As a college student who was bound to mediocre pizza and stale fries from the student cafeteria, something as unique as this wrap was a real treat, not to mention, somewhat of an education in my culinary journey through life. This is my take on the first “wrap” I was ever inspired to teach myself to make.
The mixing of the sweet dried fruit and the crunch of the nuts pair really well with the creamy savory chicken salad. Take that filling and nestle it in crunchy romaine lettuce and a smooth pumpernickel wrap and you may never be satisfied with a plain ole chicken salad sandwich again!
Let’s start by making the salad:
Now, let’s put build the wrap:
Recipe for Cran-raisin & Walnut Chicken Salad Wrap:
(serves 2)
1 cup chicken breast, chopped
1/2 cup real mayonnaise
1/2 cup dried cranberries and raisins, mixed.
1/2 cup walnuts, chopped
salt and pepper to taste
2 pumpernickel wraps
6 romaine lettuce leaves
grape tomatoes and capers for garnish
Directions:
Mix together first 5 ingredients. Build wrap by placing the romaine lettuce on the wrap. Scoop out half the salad and tuck into the lettuce. Fold in the top and bottom and roll the alternating ends to wrap. Cut in half on a diagonal, garnish with tomatoes and capers.