It's a Wrap!

Ingredients

• 1 12 cups cubed cooked chicken (roasted preferred)
• 3 tablespoons pecans
• chopped
• 14 cup pineapple chunk
• drained well
• diced
• 2 tablespoons red onions
• chopped
• 2 jalapeno peppers
• minced (seeded if less heat is desired)
• 12 medium carrot
• shredded
• 2 tablespoons fresh basil
• minced
• salt and pepper
• to taste
• 2 (10 inch) flour tortillas
• 2 large romaine lettuce leaves
• washed
• well dried
• 6 grape tomatoes
• halved
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon lemon juice
• 14 cup olive oil

Instructions

1. Mix together the chicken, pecans, pineapple, onion, jalapeno peppers, and carrot; set aside.
2. For the dressing, combine the syrup, mustard, vinegar and lemon juice in blender jar; turn on medium speed and gradually add the oil until mixture is slightly thickened.
3. Drizzle 2 to 3 tablespoons of dressing over the chicken mixture, sprinkle with a few grinds of freshly ground pepper and coarse salt, toss to coat.
4. The remaining dressing can be saved for a tossed salad or used as a dipping sauce for the wraps.
5. Warm tortilla slightly in the microwave or over an open flame; place 1 lettuce leaf on top of warmed tortilla; divide the chicken mixture evenly between the 2 and top with halved grape tomatoes.
6. Fold in one end of tortilla and fold over both sides, secure with toothpick and serve.