Ranch-y Chicken Salad Wraps
The saltiness of the ranch and the sweetness of the apples and raisins is so good! If you're not in a healthy mood you can put it on bread or a roll for a delicious sandwich. I also recommend trying it with Hawaiian sweet bread; the sweetness of the pineapple adds to it. Use your own judgment with the measurements and add-ins, but this is the way my family prefers it.
The saltiness of the ranch and the sweetness of the apples and raisins is so good! If you're not in a healthy mood you can put it on bread or a roll for a delicious sandwich. I also recommend trying it with Hawaiian sweet bread; the sweetness of the pineapple adds to it. Use your own judgment with the measurements and add-ins, but this is the way my family prefers it.
- Carbohydrate 30.4700330379281 g
- Cholesterol 69.7270000086158 mg
- Fat 25.0706208023608 g
- Fiber 2.9578465552085 g
- Protein 25.1349481572102 g
- Saturated Fat 3.87694018934961 g
- Serving Size 1 1 Serving (229g)
- Sodium 1067.84818794727 mg
- Sugar 27.5121864827196 g
- Trans Fat 1.88903128249943 g
- Calories 443 calories
Step-by-step
- Combine all ingredients except romaine or bread.
- Mix thoroughly.
- I prefer it after the everything has melded in the refrigerator for at least an hour.
- Spoon chicken down the center of a romaine leaf and roll into a wrap.
- Enjoy!
Crisp romaine leaves cradle a thick mixture of savory poultry, dried fruit, and toasted nuts bound by a tangy herb dressing. Chicken salads trace their lineage back to early American picnic fare where leftover meats were combined with mayonnaise and local produce.
- Toast the walnuts in a dry skillet over medium heat for five minutes until fragrant to release their essential oils before chopping.
- Chill the mixed bowl covered in the refrigerator for at least sixty minutes to allow the salt from the ranch envelope to dissolve into the mayonnaise and draw moisture out of the celery.
- Drain the canned chicken breast thoroughly through a fine-mesh sieve for two minutes to prevent excess liquid from breaking the mayonnaise emulsion.
- Dice the apples to a uniform quarter-inch size so they distribute evenly without tearing the romaine leaves during rolling.
- Store leftovers in an airtight glass container for up to 48 hours; beyond that point, the apples will oxidize and release excess water.
Adjusting the mayonnaise down by two tablespoons creates a thicker binder if your canned meat yields high moisture. Proper resting intervals ensure the herbal seasonings penetrate the protein fully before assembly.
