It's a Wrap!

Ingredients

• 1 1/2 cups cubed cooked chicken (roasted preferred)
• 3 tablespoons pecans, chopped
• 1/4 cup pineapple chunk, drained well, diced
• 2 tablespoons red onions, chopped
• 2 jalapeno peppers, minced (seeded if less heat is desired)
• 1/2 medium carrot, shredded
• 2 tablespoons fresh basil, minced
• salt and pepper, to taste

• 2 (10 inch)  flour tortillas
• 2 large romaine lettuce leaves, washed, well dried
• 6 grape tomatoes, halved

Maple Dijon Dressing

• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon lemon juice
• 1/4 cup olive oil

Directions

1. 1

   Mix together the chicken, pecans, pineapple, onion, jalapeño peppers, and carrot; set aside.

2. 2

   For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar; turn on medium speed and gradually add the oil until mixture is slightly thickened.

3. 3

   Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat. The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps.

4. 4

   Warm tortilla slightly in the microwave or over an open flame; place 1 lettuce leaf on top of warmed tortilla; divide the chicken mixture evenly between the 2 and top with halved grape tomatoes.

5. 5

   Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.