almond chicken roll-ups

almond chicken roll up

I am usually on the look-out for ways to make the noontime meal a bit more enticing. These little two-bite almond chicken roll-ups take the ho-hum out of a brown bag lunch and add an ooh la la to a luncheon buffet. This is an excellent use of your leftover deli roasted chicken. I’ve discovered that a few pulses of the chopped chicken in a food processor will produce a texture that holds together best in this slightly delicate finger sandwich.

almond chicken roll-ups

Print Recipe
Serves: 4

Ingredients

  • 2 cups roasted chicken, chopped
  • ½ cup celery, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons slivered almonds
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • 2 large wraps, 10-12 inches in diameter
  • 2 large lettuce leaves

Instructions

1

Mix chicken, celery, lemon zest and almonds in food processor bowl. Process by pulsing until ingredients finely chopped. Add mayonnaise and salt. Pulse several more times until blended.

2

Lay wrap on working surface. Set lettuce across wrap and fill with chicken salad filling.

3

Roll wrap by taking edge closest to you and tucking it tightly over the filling and keeping it tight as you roll to the furthest edge. Wrap in plastic wrap and chill for an hour.

4

Slice off about an inch at the ends that don’t have much filling. Slice remaining roll into 1½ inch rounds. Hold together with a tooth pick if necessary.

5

Garnish with an almond on top of each sandwich. Serve chilled.

Notes

Alternate fillings that can be rolled in a wrap: tuna salad, turkey with cranberry sauce and cream cheese or cucumber, tomatoes and hummus.

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