Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
2
Mission Sun Dried Tomato Wraps -
2
Mission Garden Spinach Wraps -
2
boneless, skinless Chicken breasts -
1
Tbsp Sugar -
1 ¼
tsp Salt, divided -
½
cup Dried cranberries -
½
cup Pecans, toasted and finely chopped -
½
cup Mayonnaise -
1
Celery stalk, finely diced -
½
Red onion, finely diced -
1 ½
tsp minced fresh Rosemary -
Black pepper to taste
-
1 ½
packed cups Baby spinach
INSTRUCTIONS
-
Step 1
In a medium saucepan, combine chicken, sugar, 1 teaspoon salt and just enough water to cover. Bring to a boil. Reduce heat to simmer gently, covered, until chicken is cooked through (the internal temperature should reach 160℉), 20-25 minutes. Let cool slightly and use two forks shred chicken.
-
Step 2
In a medium bowl combine chicken with cranberries, pecans, mayonnaise, celery, onion, rosemary, ¼ teaspoon salt and pepper.
-
Step 3
Lay out wraps on a work surface and spread each with a thin layer of chicken salad, leaving a ½” border all the way around. Top with a thin layer of spinach. Roll up tightly. Cover, and refrigerate at least 30 minutes until firm.
-
Step 4
Just before serving, cut wraps into ½” thick pinwheels. Place on large platter garnished with fresh rosemary sprigs.
