Chicken Salad with Cranberry and Spinach in Corn Tortillas
Equipment
- Griddle or Frying Pan
Ingredients
- 1 can Kirkland canned chicken
- 2 tbsp Lite mayo
- 1 tbsp relish
- 1 tbsp whole berry cranberry sauce optional
- 1/4 cup spinach leaves fresh not cooked
- 2 corn tortillas
Instructions
- Heat up your griddle or fying pan
- In a small bowl mix canned chicken with mayo till fully blended
- Add amount desired to top of 1 tortilla
- Spread relish on top of chicken and cranberry (optional) on top of that
- Add spinach leaves to top it off
- Cover with 2nd tortilla and place on grill
- Flip when tortilla is a little toasted
- Remove from grill when nice and warm and toasty
Notes
This receipe can be modified by adding other fruits and veggies on top of the chicken. Some good fruit additions are diced strawberries, diced apples, peach slices, kiwi, pineapple tidbits and banana slices. You can also add zucchini, yellow squash, shredded carrots and kale.