here is the recipe.. enjoyngredients:1/4 cup mayonnaise3/4 cup red seedless grapes, halved6 ounces cooked/grilled chicken, sliced4 ounces feta cheese, crumbled1/4 cup toasted pine nuts or chopped toasted walnuts2 tablespoons fresh basil, chopped6 (8 inch size) plain or flavored tortillas Directions:Mix all ingredients except for tortillas. Spoon chicken salad down center of tortillas. Wrap and eat.This recipe from CDKitchen for Feta Chicken Salad Wrap serves/makes 6--------------------------------------------------------------here is a good one (my fav..)Shredded-Chicken Wraps with Avocado, Cucumber, and CilantroRecipe courtesy Gourmet MagazineShow: Cooking LiveEpisode: Back to Business1 small onion, chopped2 skinless whole chicken legs (about 1 pound)2 tablespoons unsalted butter1 (14 to 16-ounce) can whole tomatoes1/2 cup water1/4 to 1/2 teaspoon cayenne1 teaspoon ground cumin3/4 teaspoon salt1 English cucumber2 tablespoons fresh lime juice, or to taste1 firm-ripe California avocado4 (12-inch) flour tortillas2 cups fresh cilantro sprigsIn a 2-quart heavy saucepan cook onion and chicken legs in butter over moderate heat, stirring, 5 minutes. Drain tomatoes and measure 1 cup packed, reserving remainder for another use. Stir tomatoes into chicken mixture with water, cayenne, to taste, and cumin and simmer, covered, 1 hour. Working over pan, pull meat off bones with tongs, returning it to pan, and discard bones. Simmer chicken mixture, uncovered, until most liquid is evaporated, about 20 minutes. Stir in salt and cool chicken mixture. Chicken mixture may be made 1 day ahead and cooled completely before being chilled, covered. Bring mixture to room temperature before proceeding.Halve cucumber lengthwise and crosswise and seed. Cut pieces lengthwise into very thin strips. In a bowl toss cucumber with 1 tablespoon lime juice and season with salt and pepper. Halve, peel, and pit avocado. Cut avocado into 1/4-inch-thick slices. In a small bowl toss avocado with remaining lime juice and season with salt and pepper.Cut 1-inch off 1 edge of each tortilla. On a work surface arrange 1 tortilla with cut edge farthest from you and smear a small piece of avocado lengthwise along cut edge of tortilla (this will help the "wrap" hold together). Spread about 1/4 of the chicken mixture across lower fourth of tortilla about 1-inch from bottom. Top chicken mixture with 1/2 cup cilantro sprigs. Top cilantro with 4 or 5 avocado slices and top avocado with about 1/4 of the cucumber. Beginning with bottom edge, tightly roll up tortilla and arrange seam side down on work surface. Make 3 more wraps with remaining tortillas, chicken mixture, cilantro, avocado, and cucumber. Wraps may be made 6 hours ahead and chilled, individually wrapped in plastic wrap. Serve chilled or at room temperature.
www.cdkitchen.com