From: Chef /co-owner Bruce Walters, Black Forest Restaurant, Amherst, NH. Yield: 24 servings.
3 whole chickens, roasted (5-7 lb. each before cooking), light and dark meat pulled and coarsely chopped
5 stalks celery, diced
1 red onion, diced
3 cups red seedless California grapes, halved
3 ⅓ oz. chopped walnuts
1 cup sour cream
½ cup Dijon mustard
1 Tbsp. salt
2 tsp. pepper
as needed, flour tortillas
Combine celery, onion, grapes and walnuts with mustard, sour cream, salt and pepper and mix thoroughly. Add roasted chicken and toss lightly. Spread 6 oz. chicken salad on a tortilla. Roll it into a wrap and cut in half and serve.
For kids' menu: Serve one half wrap sandwich with grapes, beverage, and veggies with dip.