It's a Wrap!

• 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

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.

chicken, pecans, pineapple, red onions, peppers, carrot, fresh basil, salt, flour tortillas, romaine lettuce, grape tomatoes, maple syrup, mustard, white wine vinegar, lemon juice, olive oil

Taken from www.food.com/recipe/its-a-wrap-243330 (may not work)