Waldorf Chicken Wrap

As I type this I am exhausted, but in the best way possible. Blogher Food was so many things... inspiring, confusing, electrifying, overwhelming. I haven't had a chance to process yet. I'll post in depth about it later but for now, I want to tell you about this chicken wrap. 

But I won't tell you too much because I'm afraid I'm so tired I'm not even making sense right now. 

Ellie Krieger almost always manages to create flavorful, comforting recipes that energize your body instead of weighing you down. And isn't food at it's best when it makes you feel your best? I've been on a fruit kick lately (hello, spring) and have been loving fruit thrown into otherwise savory affairs. The juicy bites of fruit in this wrap scream fresh and add crave-worthy sweetness.

Recipe Rundown
Taste: Slightly tangy, sweet, nutty, fresh.   
Texture: Creamy, crunchy, tender, juicy, crisp.    
Ease: Comes together in less than 10 minutes (just use leftover roast chicken or grilled chicken).
Appearance: Oh-so-creamy.
Pros: Light, simple, easy, energizing.
Cons: Salad doesn't keep well in the fridge.
Would I make this again? I've made this a few times for lunch in the past months.

Waldorf Chicken Wraps

Serves 4

Adapted from So Easy by Ellie Krieger 

To toast walnuts, place whole walnuts in a small skillet over medium-high heat for 3-5 minutes, moving often, until fragrant. Alternatively, bake on a sheet pan in a 350-degree oven for 8-10 minutes, until fragrant.

• 1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons Dijon Mustard
• 1/4 teaspoon salt
• 1/2 teaspoon minced thyme
• 1 pound cooked, skinless chicken breast cut into 1/2-inch cubes
• 1/2 cup seedless grapes, sliced in 1/2
• 1/4 cup toasted, coarsely chopped walnuts
• 1 medium apple, cored and diced (about 3/4 cup)
• Freshly ground black pepper
• 5 large leaves Romaine lettuce, rinsed and patted dry
• 5 whole-wheat wraps, about 8 inches in diameter

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.

Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.