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Chicken Salad Wrap

Rinse chicken breasts and season with Mrs. Dash and Lawry's. Place in steamer-cooker and steam for forty minutes to one hour, depending on the thickness of chicken breasts. Allow to cool; then chop into bite-sized pieces. Place chicken pieces in a large bowl; season with more Mrs. Dash and Lawry's if desired. Clean and chop celery; add to chicken. Clean purple grapes and remove stems; add to chicken mixture. Slice apples and cut lengthwise into small pieces; add to chicken mixture. Add pecans to chicken mixture. Blend mayonnaise into chicken mixture, adding just enough to moisten ingredients. Season mixture with fresh-ground black pepper to taste; mix well.


Cook tortillas on largest stove element until grill marks appear; turn over to cook other side. Stuff the tortillas with liberal amounts of the chicken mixture; fold tortilla tight and roll. Serve at once. Refrigerate leftovers.


Recipe featured in the Food Fare Cookbook.


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