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.