Sonoma Chicken Wraps

I have an amazing sister in law from New York.  Before she married my brother she let me stay in her apartment across the street from a brilliant Whole Foods supermarket (I honestly could have lived there).

New York has fabulous food, but my favourite thing to do when I arrived back after a tiring day of sightseeing was go to Whole Foods for a Sonoma chicken wrap.  These also make a great lunchbox staple.  The filling can be made in advance and kept in the fridge for a couple of days.   Serve the wrap along with some soup for a quick and tasty supper.

This is my version, and combines soft and crunchy, sweet and savoury.  You can change the proportions of the ingredients based on your own preferences.

Serves 4


4 Flour tortillas

250 grams Cooked chicken

2 Stalks of celery

50 grams Pecan nuts

100 grams Black grapes

2 Tbsps. Crème Fraiche

2 Tbsps. Mayonnaise

Crispy lettuce

Serves 4


  1. Toast pecans in a dry pan, until they smell nutty.  The nuts can burn really quickly so keep an eye on them.  This may seem like a faff, but it’s worth doing as it really improves the flavour
  2. Dice or shred the chicken
  3. Chop the celery into small dice and halve the grapes
  4. Combine all the ingredients, and season with salt and pepper to taste
  5. Lay out the tortillas and fill the centre with lettuce and the chicken filling, roll up and devour

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