NewYork-Presbyterian Hospital

Recipe Yield: 4 Servings

Ingredients

Fruity Chicken Salad Wrap:
• 4 whole wheat wraps
• 1 1/3 cups diced grilled chicken
• 4 tbsp reduced fat mayonnaise
• 1/3 cup red seedless grapes cut in half
• 1/4 cup chopped celery
• 1/4 cup diced apple

Acorn Squash Salad:
• 4 cups cubed, cooked acorn squash (about 2 whole squash)
• 1/4 cup chopped, toasted walnuts
• 1/3 cup of raisins
• 3 tbsp maple syrup
• 1/3 cup orange juice
• 2 tbsp ginger (fresh minced or ground)
• 4 tbsp minced parsley (fresh or freeze dried)
• 3 tbsp olive oil
• Salt and pepper to taste

Directions

Wrap:
1. Combine the chicken and mayonnaise, stir in grapes, celery and apples. Spread 2 scoops onto whole wheat wrap and fold.

Salad:
1. Preheat oven to 375 F degrees. Place halved, cleaned squash on a baking sheet face down and roast until the squash is tender when pierced, 30 to 45 minutes. Set aside to cool.
2. Combine the orange juice, maple syrup, olive oil, and ginger in a glass jar. Seal tightly and shake vigorously to combine. Season, to taste, with salt and pepper and set aside, allowing dressing to stay at room temperature.
3. When cool, cut peeled squash into small cubes and transfer to a bowl, mixing with raisins. Next, add the dressing, tossing gently to combine.
4. Let the mixture sit at room temperature for at least 30 minutes so that the squash can absorb the dressing, or refrigerate for up to 3 hours.
When ready to serve, re-toss and sprinkle with the parsley and walnuts.

Serving Size: 1 wrap with 1 cup side salad

Nutrition Facts