1 lb boneless, skinless chicken breast
1 cup mayonnaise 1/2 cup lemon flavored yogurt
2 tablespoons honey
1 teaspoon fresh lime juice
3 ribs celery, finely diced
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries, coarsely chopped
Salt and pepper, to taste
4 ounces Boursin cheese at room temperature
1 large round flat bread or 3 whole-wheat tortillas
1 tablespoon minced parsley
Cook chicken by baking, broiling or poaching. Cool chicken completely and finely dice meat. In a large bowl, whisk together mayonnaise, yogurt, honey and lime juice. Stir in chicken, celery, pecans and dried cranberries. Season with salt and pepper.
Spread Boursin cheese over the flatbread or tortillas. Spread chicken mixture evenly and thinly over center of bread. Roll toward you, pressing mixture into wrap as you roll. When finished, trim ends and lay seam side down on a baking sheet. Chill in the refrigerator for at least 1 hour but no more than 4 hours. Slice roll in rounds about 1/2 inch wide. Arrange the slices on a platter and sprinkle with parsley.
Click here for original article published 12/10/2008
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