Rainbow Chicken Salad Wraps
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Cups cooked chicken breast, chopped into cubes
  • 1 Cup steamed brussels sprouts
  • 1 Cup raw red cabbage, diced into medium-sized chunks
  • ½ Red onion, diced
  • 1 Cup celery, diced
  • 1 Red bell pepper, diced
  • 1 Delicata squash cubed
  • 5 Tablespoons Vegenaise (or substitute mayonnaise of choice)
  • Salt & Pepper to taste
  • 8 six inch Whole Grain tortillas
Instructions
To prep all of your vegetables:
  1. Preheat oven to 350F.
  2. Slice your delicata squash in half, scoop out the innards and cut into ½" cubes. Leave the outer skin on. Lay out on a baking sheet and season with salt and a spray of olive oil. Cook for about 30 minutes or until the squash yields easily to a fork.
  3. Begin by sautéing onions with oil and salt until beginning to brown, then add your pepper and celery. Continue sautéing until peppers and celery are beginning to soften and the onions are nicely browned.
  4. Slice your brussels sprouts in half and steam them using your favorite method. I like to microwave them in a glass dish with a tiny splash of water (it takes about 5 minutes total).
  5. Slice your red cabbage into bite sized pieces. Set aside.
For the chicken:
  1. Bake the chicken breasts using your favorite method. I bake at 420F for 20 minutes (depending on the how thick the breast is).
  2. Allow the chicken to cool and then slice into ¼" cubes.
  3. After both the vegetables and chicken have cooled completely, combine and mix well. Alternatively you could serve this salad warm.
  4. Add your Vegenaise, salt, and pepper, and mix thoroughly. Taste test and adjust as needed.
  5. Spread Vegenaise on inside of tortilla and fill with chicken salad. Serve alongside a salad or on their own.
Recipe by at https://www.thescratchartist.com/rainbow-chicken-salad-wraps/