Chef Mark Shoopman prepares a Southern Peach and Chicken Salad Wrap. Delicious, as always! Here’s the recipe so you can try it at home:
Southern Peach and Chicken Salad Wrap
By Certified Executive Chef Mark Shoopman, CEC, CFBE
As Needed Your favorite flour tortilla (10 inch), flavored ones work nice
1 pound Poached or cooked chicken, boned, diced into ½ inch pieces and chilled
1-1/2 cup Fresh peaches, peeled, pitted and diced
1 Each Large ripe avocado, diced
¼ cup Sweet red pepper, diced
½ cup Celery, finely diced
½ cup Sweet Vidalia or other sweet onion, finely diced
1-1/4 Cup Yogurt –mayo dressing, (recipe follows)
Dressing Ingredients and Procedure:
½ cup Low-fat Greek yogurt, plain
¾ cup Mayonnaise
2 tablespoons Agave
3 tablespoons Rice vinegar, seasoned (Can substitute 2 tablespoons fresh squeezed lemon juice)
To taste Salt and freshly ground pepper
*Mix all ingredients in a non metallic bowl and chill for 30 minutes.
Procedure and Presentation:
In a large chilled mixing bowl, mix the yogurt and mayonnaise with the agave, vinegar salt and pepper. Next, add all the salad ingredients. Gently fold together, being sure to coat all the ingredients with the dressing. Adjust seasoning with salt and pepper and chill for 30 minutes. Lay the flour tortilla down and spoon some of the chicken salad onto the center of the tortilla. Lovingly fold up one of the sides inward about 2 inches. Next roll the tortilla from one side to the other like a burrito. Cut in half and serve.
Can make as a sandwich instead on your favorite Bread!