Tuesday, May 17, 2022

Words & Brush Recipe Corner: Chicken Almond and Apple salad Tortilla pockets



Courtesy of Old El Paso website

Savory chicken joins sweet-tart apples and crunchy toasted almonds in a creamy dressing for a delicious combination of flavors and textures. That yummy mixture then gets tucked into a warm tortilla pocket for a can't-miss meal—no silverware required. Serve as an easy at-home meal, or bring it along to work if you want to cause some jealousy in the office!

Prep20 Minutes
Total20 Minutes


  • 1/3 cup mayonnaise
  • 1/3 cup Old El Paso™ Crema Mexicana
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 2 cups cubed (1/2 inch) cooked chicken
  • 1 large apple, cut into 1/2-inch cubes (about 1 1/4 cups)
  • 1/2 cup sliced toasted almonds
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1 package (8 count) Old El Paso™ Tortilla Pockets, heated as directed on package
  • 8 romaine lettuce leaves

    1. In medium bowl, beat mayonnaise, crema, lemon juice, mustard and sugar, using whisk.
    2. Add chicken, apples, almonds and parsley. Stir to coat.
    3. Stuff pockets with chicken salad and lettuce leaves.

      • We tested this recipe with a Gala apple, but you can substitute a Granny Smith green apple or any other apple you prefer.
      • This Chicken, Almond and Apple Salad Tortilla Pockets recipe can be served immediately, or the chicken salad can be stored in a tightly covered container for up to 24 hours in the refrigerator and stuffed into the tortilla pockets just before serving.
      • For cut-up cooked chicken in a hurry, pick up a rotisserie chicken in the deli section of most grocery stores.

      • Enjoy 

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