Tarragon Chicken Wraps

I've always loved Ina Garten's chicken salad with tarragon and make it often on good hearty wheat bread. My friend Marly took it to the next level though with her Tarragon Chicken Wraps. They are so good. She wraps the chicken salad in a flour tortilla with Dubliner cheddar and a big leaf of romaine. They are the best wraps ever. Great for a picnic, ferry ride, day up at the mountain or dinner at home. I've eaten it all those ways and more.

Tarragon Chicken Wraps 
Marly Eiford

For the Marinade

Chicken thighs (I used chicken breasts and just cut each one into roughly 6 pieces)
Juice of 1 lemon
1/4 cup olive oil
Fresh tarragon
1-3 cloves of garlic, chopped
Dijon mustard
Salt and pepper

For the Chicken Salad

2-3 T Mayonnaise (I used Veganaise)
1T Dijon
1 T fresh tarragon
1/4 - 1/2 cup slivered almonds
Salt and pepper

For the Wraps

Flour tortillas
Dubliner cheddar
Romaine lettuce


Marinate chicken thighs in lemon, olive oil, bunch of chopped tarragon, garlic, and Dijon mustard for 2 hours. Cook the chicken for 35 min at 350 degrees. (Less time if using cut up chicken breasts instead of thighs.) Allow to cool.

Dice and mix with Mayonnaise, Dijon, tarragon, slivered almonds, salt and pepper. Refrigerate until needed, then wrap in a flour tortilla with romaine lettuce and Dubliner cheese slices.