Grilled Chicken Salad Wraps


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Looking for a great way to jazz up your picnics or summer potlucks? This delightful recipe will impress your guests and keep you satisfied!

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Time needed

25 min preparation


  • 3/4 lb. boneless skinless chicken breasts
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 sm. onion, sliced
  • 1 tsp. olive oil
  • 1 C. seedless red grapes, halved
  • 2/3 C. chopped peeled mango
  • 1/2 C. chopped walnuts, toasted
  • 1/2 C. mayonnaise
  • 2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon
  • 4 flour tortillas (8 in.)
  • 1 C. fresh baby spinach

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Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion.

In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.

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