Tarragon Chicken & Avocado Wrap
This delightful recipe combines tender pan-seared chicken with creamy avocado and a zesty lemon-tarragon dressing, all wrapped up in soft lavash or tortillas with fresh watercress. A perfect balance of flavors and textures, these wraps are a quick and satisfying meal option for any day of the week.
— Constant Cookbook
Ingredients
- 1 lemon
- 1/2 cup mayonnaise
- 2 Tbs. chopped fresh tarragon
- 2 cups diced pan-seared chicken (see related
- recipe at right)
- 1 avocado, halved, pitted, peeled and coarsely
- chopped
- Salt and freshly ground pepper, to taste
- 4 soft lavash or 8-inch flour tortillas
- 1 small bunch watercress or arugula, tough stems removed
Instructions
- <b>Make the dressing</b>
- Finely grate 1 tsp. zest and squeeze 1 1/2 Tbs. juice from the lemon into a bowl. Add the mayonnaise and tarragon and stir to combine.
- <b>Assemble the chicken salad</b>
- Add the chicken and avocado to the dressing and toss gently to coat all the ingredients. Season with salt and pepper.
- <b>Assemble the wraps</b>
- On a work surface, lay out the lavash. Divide the chicken salad equally among the 4 lavash, spreading the salad almost to the edges. Tear the watercress into small sprigs and scatter over the chicken salad. Fold the left and right sides over the filling about 1 inch on each side, then starting at the bottom, roll each into cylinders, enclosing the filling. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Simple Suppers,</I> by Melanie Barnard (Oxmoor House, 2007).
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