Yield: 6 wraps
6 flour tortillas
2 cups fresh broccoli florets
2 cups cubed, cooked chicken
¼ cup slivered almonds
2 tablespoons chopped green onions
Salt and fresh ground black pepper, to taste
¾ cup mayonnaise
½ cup shredded cheddar cheese
Remove tortillas from the refrigerator; set aside while preparing the filling.
In a small saucepan, cook broccoli in 1 inch boiling water until crisp tender, approximately 2-3 minutes. Drain and cool. In a large bowl, combine broccoli and all remaining ingredients, except tortillas and cheese and toss lightly. Cover and refrigerate until chilled. To serve: Divide filling among the tortillas. Top with shredded cheese. Wrap or roll up tortilla to enclose the filling. Serve immediately.