Introduction: Chicken Salad Wrap
This recipe was actually put together in my sleep. I know crazy, right? I had a dream about it one night. So I woke up and jotted it down. Chicken salad has always been a favorite of mine. There is this place in Flint, Michigan that I used to always go to that sold the best chicken salad on pita sandwiches ever. I no longer live in Michigan and still haven't found a place to get a good chicken salad sandwich that even compares. I have tried several times to create my own, and they were good but not as good as I thought it could be. One night I had a dream of this recipe and tried it. One word describes it, AMAZING!
Step 1: Gathering the Ingredients.
4 Chicken Breasts
1/2 of a medium Onion
1 stalk of Celery
1 Tablespoon Olive Oil
1 can Buttermilk Biscuits
1 1/2 cup Miracle Whip (or any other salad dressing of your choosing)
3/4 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Garlic Powder
1/2 teaspoon Dill
1 flat rectangle cookie sheet
Step 2: Preparing the Ingredients.
First, put the chicken breast on a baking sheet and bake for about 45 to 55 minutes at 350 degrees. When chicken is done, pull out of oven and let cool. Then, chop it up finely ( or into small chunks ). Set aside in a medium bowl.
Next, finely dice the celery and onion. In a small skillet, heat 1 tablespoon of olive oil, then add onions and celery. Saute' over medium heat for about 10 minutes or until caramelized. Put in a bowl and set aside.
Then, open the can of biscuits and lay them out on the flat rectangle cookie sheet. Press them out flat to cover bottom of cookie sheet using your hands. Bake at 375 degrees for 8 minutes or until golden. Do not over cook biscuits.
Step 3: Combining Ingredients.
Add the caramelized onions and celery along with the miracle whip, to the bowl of finely chopped chicken. Mix this together completely.
Now add the salt, pepper, garlic powder, and dill. Once again stir this together completely.
Next, put mixture into refrigerator for at least 30 minutes to allow flavors to blend with each other.
While this is in refrigerator you can finish preparing last of the ingredients. Take the roma tomatoes, rinse and slice them into 1/4 inch round slices ( you can use any type of tomato you want but for the bigger ones cut them in half, then into 1/4 inch slices. ) Pull out the spinach leaves and rinse them as well. Set these aside.
Then take and slide the flat biscuit off the cookie sheet and place on counter. Using a pizza cutter (or regular knife) cut in half length wise and then again width wise. This will give you 4 biscuit bread wraps.
Step 4: Putting It All Together.
Take the bowl of chicken salad out of the refrigerator. Evenly distribute the chicken salad between the 4 biscuit bread wraps. Spread out evenly across biscuit.
Next, add the tomato slices on one half going length wise of the wrap. Then, lay out the spinach leaves over top the tomatoes.
Finally, fold the wrap in half and enjoy.
Step 5: The Finished Product.
Preparation time is approx.
Cook time is approx.
Hope you enjoy. If you do try this recipe, please, I would like your feedback.
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