Smoked Chicken Salad Spinach Wraps with Red Pepper Mayonnaise Recipe
Smoked Chicken Salad Spinach Wraps with Red Pepper Mayonnaise
Flavors of Canada
Total time: less than 15 minutes

Prep. time: A few minutes
Cooking time: None

Difficulty: Easy
Chef's Note

A spa cuisine recipe from Chef Hans Stierli of the Avello Spa & Health Club of the Westin Resort and Spa in Whistler, BC

For 4 servings

- 200 g (7 oz.) mixed salad greens
- 80 ml (1/3 cup) balsamic vinaigrette
- 200 g (7 oz.) red pepper (garnish)
- 80 g (3 oz.) arugula (rocket)
- 20 g (2/3 oz.) fresh basil
- 20 g (2/3 oz.) borage
- 4 spinach tortillas

Smoked chicken salad
- 4 cold-smoked chicken breasts
- 200 g (7 oz.) mini corn cobs
- 200 g (7 oz.) red Sweet Pepper or Bell Pepper mayonnaise
- 50 g (2 oz.) red pepper
- 20 g (2/3 oz.) cilantro

Making the chicken salad

  1. cut up the chicken and red peppers; chop the cilantro; 
  2. combine all the ingredients with the red pepper mayonnaise.

Making the wraps

  1. lay out the tortillas; cover with arugula and borage leaves; 
  2. place the chicken salad in the center; fold in the sides and roll up the tortilla; wrap in plastic wrap and let rest for 5 minutes to help the wrap keep its shape; 
  3. unwrap; cut in half on the diagonal.


  1. dip the organic lettuce leaves in balsamic vinaigrette; arrange in a bouquet; 
  2. garnish with red pepper rings and fresh basil. 
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