LUNCH

Pita or Tortilla Chicken Wraps


pita-or-tortilla-chicken-wraps

INGREDIENTS

  • 2 cups chopped cooked chicken
  • 1/2 cup mayonnaise
  • 1/4 cup Darigold Crema Mexicana Agria
  • 1/4 cup diced celery
  • 2 tablespoons dried cranberries
  • 1 green onion, thinly sliced
  • 2 pita breads sliced in half to form pockets
  • Lettuce (optional)

INSTRUCTIONS

Combine chicken, mayonnaise, Crema Agria, celery, cranberries and green onions; mix well. Divide mixture into fourths; stuff 1/4 of mixture into each pita pocket; add lettuce.

RECIPE YIELD/SERVING SIZE

Makes 4 servings.

NOTES

Tip: Use as filling for appetizers; wrap in lettuce leaves, spead on pita chips, or spoon on cucumber round.