Moroccan Chicken Salad Wraps Recipe

What You'll Need

2 cups cold slow-cooked shredded chicken (made with Campbell's® Moroccan Lemon Chicken Slow Cooker Sauce )*
1/4 cup mayonnaise
3 tablespoons raisins
2 tablespoons sliced almonds
1 green onion, chopped (about 2 tablespoons)
4 flatbreads  (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

How to Make It

  • 1

    Stir the chicken, mayonnaise, raisins, almonds and green onion in a medium bowl.

  • 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.