Cottage Cheese Chicken Salad and Citrus Wrap
Serves: 4
Prep Time: inutes
Total Time: inutes
Creamy, colorful, crunchy: this chicken salad has it all! One thing it actually doesn’t have is mayo—versatile cottage cheese takes its place, blended with mustard, honey and seasonings to make a tangy, luscious dressing that’s just as good as the classic! To finish the salad, combine Bell & Evans Fully Cooked Grilled Diced Chicken with the dressing, celery, onions and dill, and let it marinate to meld the tasty flavors together. Assemble the wraps with good-for-you veggies, like spinach and cabbage, and roll them up for a satiating, healthy lunch or snack.
Ingredients
- 4 cups Bell & Evans Fully Cooked Grilled Diced Chicken
- 1 cup Cottage cheese
- 1 TB Dijon mustard
- 2 tsp Honey
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 stalks Celery, chopped
- 1/2 small Red onion, chopped
- 1 TB Fresh dill, chopped
- 4 (10-inch) Whole wheat tortillas
- 2 Navel oranges, segmented
- 2 cups Baby spinach
- 1 1/2 cups shredded Purple cabbage
- 1/2 cup Crumbed goat cheese
- 1/4 cup Sliced almonds
Preparation
- In a food processor, blend the cottage cheese, mustard, honey, salt and pepper together until smooth, about 30 seconds.
- Combine the chicken, cottage cheese mixture, celery, onion and dill in a large bowl and toss to coat.
- Place roughly 1 cup of chicken salad mixture along the edge of each tortilla. Place an even amount of the orange segments, spinach, cabbage, goat cheese and almonds next to chicken salad. Fold in sides of each tortilla and roll up tightly.
- Cut wraps in half crosswise and serve.
