BLACK PEPPER CHICKEN SALAD WRAP
- An 8 oz bottle of Elda’s Kitchen Black Pepper Sauce
- Your favorite flatbread (we used multigrain flatbread)
- Two 12.5 oz cans of chunk chicken breast
- ½ cup grapes, diced
- ½ cup walnuts, crushed
- ½ cup unflavored greek yogurt
- ½ tablespoon garlic salt
- Green onions, diced
In a medium bowl, use two forks to shred your chicken breasts. Next, add your grapes, walnuts, greek yogurt, garlic salt, and pepper. Mix everything together well with your forks, next add green onions to taste. Mix a little more, carefully to avoid shredding your green onions. If you have the time, you can refrigerate for 30 mins to allow the flavors time to combine.
Next, lay out a piece of flat bread. Spread about a tablespoon of Elda’s Kitchen Black Pepper Sauce over your bread. Top with arugula and a hearty serving of your chicken salad mix and roll up. Cut in half, serve up with a side of Black Pepper for dipping and enjoy!