Hot Honey Chicken Salad Wraps
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Upgraded
Elevated
A refined chicken salad wrap featuring high-quality ingredients and a complex flavor profile. Calabrian chili paste adds depth and heat, while a homemade aioli elevates the creamy element.
1 lb
Chicken thighs-poached and shredded
1/4 cup
Local wildflower honey
1 tbsp
Calabrian chili paste
1 tbsp
Sherry vinegar
1/2 cup
Homemade mayonnaise
See all 14 ingredients ↓
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Standard
Upgraded
Elevated
A refined chicken salad wrap featuring high-quality ingredients and a complex flavor profile. Calabrian chili paste adds depth and heat, while a homemade aioli elevates the creamy element.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Prepare the Aioli: In a small bowl, combine the Homemade mayonnaise, minced Garlic, and Lemon juice. Mix well and set aside.
In a small bowl, whisk together all Sauce ingredients until well combined.
In a large bowl, combine the shredded Chicken, Celery, and Red onion.
Add the Aioli, Salt, and Pepper to the chicken mixture. Mix well.
Pour the Sauce over the chicken mixture and stir until everything is evenly coated.
Gently fold in the toasted Pine nuts and chopped Tarragon.
Warm the tortillas slightly if desired. Divide the chicken salad evenly among the tortillas.
Roll up the tortillas tightly and serve immediately.
1 lb
450 g
Chicken thighs-poached and shredded
1/4 cup
60 mL
Local wildflower honey
1 tbsp
15 mL
Calabrian chili paste
1 tbsp
15 mL
Sherry vinegar
1/2 cup
120 g
Homemade mayonnaise
1 clove
3 g
Garlic-minced
1 tsp
5 mL
Lemon juice-freshly squeezed
1/2 cup
120 g
Celery-finely diced
1/4 cup
60 g
Red onion-brunoise
1/4 cup
30 g
Toasted pine nuts
2 tbsp
30 mL
Fresh tarragon-chopped
Flaky sea salt
To taste
Freshly ground black pepper
To taste
4
4
Artisan flour tortillas
Equipment
Small bowls
Large bowl
Whisk
Cutting board
Knife
Saucepan (for poaching chicken)
Skillet (for toasting pine nuts)
1 lb
450 g
Chicken thighs-poached and shredded
1/4 cup
60 mL
Local wildflower honey
1 tbsp
15 mL
Calabrian chili paste
1 tbsp
15 mL
Sherry vinegar
1/2 cup
120 g
Homemade mayonnaise
1 clove
3 g
Garlic-minced
1 tsp
5 mL
Lemon juice-freshly squeezed
1/2 cup
120 g
Celery-finely diced
1/4 cup
60 g
Red onion-brunoise
1/4 cup
30 g
Toasted pine nuts
2 tbsp
30 mL
Fresh tarragon-chopped
Flaky sea salt
To taste
Freshly ground black pepper
To taste
4
4
Artisan flour tortillas
Instructions
Prepare the Aioli: In a small bowl, combine the Homemade mayonnaise, minced Garlic, and Lemon juice. Mix well and set aside.
In a small bowl, whisk together all Sauce ingredients until well combined.
In a large bowl, combine the shredded Chicken, Celery, and Red onion.
Add the Aioli, Salt, and Pepper to the chicken mixture. Mix well.
Pour the Sauce over the chicken mixture and stir until everything is evenly coated.
Gently fold in the toasted Pine nuts and chopped Tarragon.
Warm the tortillas slightly if desired. Divide the chicken salad evenly among the tortillas.
Roll up the tortillas tightly and serve immediately.
Nutrition per serving
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