Chicken, Cranberry, Pecan Salad Wraps

 

INGREDIENTS

o  3 cups cooked, shredded chicken (Rotisserie is great!)

o  ½ cup dried, sweetened cranberries - Craisins

o  ½ cup chopped pecans

o  ¾ cup diced celery

o  ½ cup mayonnaise

o  Salt and pepper to taste

o  1 teaspoon fresh Parsley, chopped

o  4 large tortillas

INSTRUCTIONS

1.  In a large bowl combine chicken, cranberries, pecans & celery

2.  Stir to combine

3.  Add mayonnaise, salt and pepper and mix well

4.  Place a spoonful of chicken mixture on tortilla, sprinkle with a pinch of fresh parsley

5.  Roll wrap, cut and enjoy

BAKED SPINACH ARTICHOKE DIP

 tasty hot spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.

Ingredients

• 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 package (8 oz.) cream cheese, softened
• 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
• 1 package Knorr® Vegetable recipe mix
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 1 can (8 oz.) water chestnuts, drained and chopped
• 2 cloves garlic, finely chopped

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast-iron skillet, then top with remaining 1/2 cup of cheese.
3. Bake for 35 minutes or until dip is hot.

SALSA

 1 garlic clove

1 can diced tomatoes, drained well

1 small handful cilantro, leaves and tender stems

1/2 small white onion, chopped

1/2 jalapeno, seeds removed

juice of 1 lime

Salt to taste

Pulse garlic in food processor until minced.

Add remaining ingredients and pulse about 10 times until coarsely chopped.

Season to taste with salt.