Chicken Salad Wraps with Dried Cherries

Ingredients

24 cups SilverBrook Fully Cooked 1/2" Diced White Meat Chicken 
            RFS Item 61972
8 cups celery, diced
4 cups almonds, silvered
16 cups dried tart cherries
4 cups Culinary Secrets Real Mayonnaise
          RFS Item 17480
4 cups plain, non-fat yogurt
8 tsp. Culinary Secrets Whole Tarragon Leaves, crumbled
         RFS Item 24172
5 tsp. salt
Culinary Secrets Ground Black Pepper, to taste
    RFS Item 24116 (Cafe Grind, 20 Mesh)
48 Markon Ready Set Serve Clean & Trim Romaine Lettuce Leaves
    RFS Item 76205
48 San Pablo 10-inch Flour Tortillas
    RFS Item 67728

Directions

1. Combine chicken, dried cherries, celery and almonds; mix well. Whisk together mayonnaise and yogurt, pour over chicken. Add tarragon, salt and pepper. Mix well. Cover and let chill 2 to 3 hours to blend flavors.
2. Place one romaine lettuce leaf on top of each tortilla. Top with 3/4 cup chicken salad. Roll tightly and wrap in deli paper. Sandwich can be wrapped and chilled 2 hours before serving.

Yield: 36 cups chicken salad; 48 servings