Rate This Recipe:
Crispy chicken tenders, maple mayo, lettuce, cheddar cheese, carrots, and cucumber peach salsa on a whole wheat tortilla.
Yield: 4 Servings
Maple Mayonnaise
¼ cup mayonnaise, light or regular
1 Tablespoon maple syrup
1 pinch Kosher salt
1 pinch ground black pepper
1/8 teaspoon ground mustard
Ancho Chile Tomato Salad
1 ½ Tablespoons red wine vinegar
1 ½ teaspoons honey
1/8 teaspoon Kosher salt
½ teaspoon ancho chili powder
2 cups halved grape tomatoes
¼ cup thinly sliced red onions
¼ cup chopped Italian parsley
Cucumber Peach Salsa
¼ cup grated cucumbers
¼ cup diced fresh peach
½ teaspoon seeded and finely chopped jalapeno peppers
½ teaspoon lime juice
1/8 teaspoon ground cumin
1 teaspoon chopped cilantro
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Cucumber-Peach Salsa Chicken Wrap with Ancho Tomato Salad
12 store-bought crispy chicken tenders or nuggets
4 (12-inch) flour tortillas
4 green lettuce leaves, trimmed
½ cup shredded Cheddar cheese
½ cup matchstick or shredded carrots
Eggs, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Maple Mayonnaise:
Combine all ingredients in a bowl until well-incorporated. Cover and place in the refrigerator until ready to use.
To Prepare Ancho Chile Tomato Salad:
Whisk together red wine vinegar, honey, salt, and ancho chili powder in a bowl. In another bowl, combine tomatoes, onions, and parsley. Add dressing to vegetables. Toss until evenly coated. Cover and place in the refrigerator until ready to use.
To Prepare Cucumber Peach Salsa:
In a mixing bowl, combine all ingredients until evenly distributed. Cover and place in the refrigerator until ready to use.
To Prepare Cucumber-Peach Salsa Chicken Wrap with Ancho Tomato Salad:
Cook chicken tenders according to the manufacturer’s directions. Use warm. When ready to serve, place one tortilla on a flat surface. Spread 1 Tablespoon maple mayonnaise over the bottom third of the tortilla. In order, top mayonnaise with:
– 1 lettuce leaf
– 3 chicken tenders
– 2 Tablespoons shredded cheddar
– 2 Tablespoons matchstick carrots
– 2 Tablespoons cucumber peach salsa
Tightly wrap tortilla folding burrito style, finishing seam side down. Cut in half on a bias. Place wrap on a service plate. Serve with ½ cup tomato ancho salad. Enjoy immediately!
