July 30, 2020 Page 11
Slow cook a batch of shredded chicken made with Campbell’s® Moroccan Lemon Chicken Slow Cooker Sauce and use some to make these flavorful wraps.
Warm flatbread wraps around a filling of seasoned chicken that’s combined with some mayo, raisins, sliced almonds and chopped green onion. It’s a delightfully
delicious wrap that’s filled with wonderful flavors!
Ingredients Directions
Recipe Tips
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• 2 cups cold slow-cooked shredded chicken
(made with Pepperidge Farm® Whole Grain Seasoned
Croutons)*
• 1/4 cup mayonnaise
• 3 tablespoons raisins
• 2 tablespoons sliced almonds
• 1 green onion, chopped (about 2 tablespoons)
• 4 flatbread (about 7-inch round)
• 4 lettuce leaves
• 1/2 medium red onion, cut into 4 slices
• 1/2 mango, cut into 16 thin slices
• 1/2 lemon, cut into 4 wedges
Moroccan
Chicken Salad Wraps
Provided by Brandpoint
• Step 1: Stir the chicken, mayonnaise, raisins, almonds and green onion in a medium bowl.
• Step 2: Layer half of each flatbread with the lettuce, red onion and 1/2 cup chicken mixture. Top with the mango. Fold
the flatbread around the filling. Serve with the lemon wedges.
• *To make the chicken, you will need 1 pouch (12 ounces) Campbell’s® Moroccan Lemon Chicken Slow Cooker Sauce,
2 to 3 pounds skinless, boneless chicken thighs or breasts and a 6-quart slow cooker. Cook time is about 6 hours on
LOW.
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