Chicken & Broccoli Salad Wraps

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.