When I was growing up, I hated leftovers. I hated them. (I just wanted to make sure you knew how I really felt.) So, I think it is very strange I live in a household that like leftovers. If I make a nice meal, my husband will call on his way home to ask me if there is any left.
The problem comes when I am trying to make two meals from one. I made this roast chicken which is popular in our household. I also planned to make chicken salad roll ups with the leftover chicken. I had to stress to everyone not to touch the leftover chicken. My husband later told me that he was glad he waited. It was hard but he was glad.
1/2 cup mayonnaise
1/2 cup light Greek yogurt
1 Tbsp mustard
2 Tbsp lemon juice
1 tsp tarragon
3 cups cooked chicken, cubed
1 cup slivered blanched almonds
1 Granny Smith apple, cored and diced
2 stalks celery, diced
1/4 cup minced onion
salt and pepper
4 tortilla
Directions:
- Arrange the almonds on a baking sheet in a single layer.
- Toast the almonds for 7 or until golden brown. Set aside.
- In a medium bowl, mix the mayonnaise, yogurt, mustard, lemon juice, tarragon.
- Add the chicken, almonds, apple, celery, and onion to the mayonnaise mixture.
- Mix the ingredients until incorporated.
- Season with salt and pepper to taste.
- Place 1/4 of the filling in the center of the tortilla and roll.
-As a celebration to the Duke Duc de Richelieu's military victory over the English, the Duke's French chef created a feast in 1756.
-For the feast, the chef was making a sauce with eggs and cream but he didn't have any cream.
-The chef substituted olive oil for the cream and named it mahonnaise.
-The word mahonnaise was misprinted in a 1841 cookbook and the name has been known since as Mayonnaise.