Peppercorn Molasses Vinaigrette1 1/2 cups cane vinegar (You may substitute rice wine vinegar) 1 cup molasses 1/2 cup balsamic vinegar Pinch of salt Pinch of black pepper Combine cane vinegar, molasses, balsamic vinegar, salt and pepper in a medium saucepan. Bring to simmer and reduce liquid down to about 1 cup. Consistency should be slightly syrupy with a sweet-and-sour flavor. Allow to cool before using. (Makes 1 cup. Store refrigerated for up to 2 weeks.)
½ cup pecans roasted and coarsely chopped
1 stalk celery finely chopped
1 medium red onion finely chopped
1 large apple (we used Granny Smith) coarsely chopped
2 chicken breasts cooked and chopped
¼ cup or less gorgonzola
1 cup spring greens lettuce mix
Multi-Grain tortillas In a large bowl combine chopped pecans, celery, red onion, apple, gorgonzola and chicken. Slowly drizzle and mix in about ½ cup of the cooled vinaigrette and gradually add more to taste. On a multi-grain tortilla add about ½ cup of the chicken mixture (depending on the size of the tortilla) and a small sprinkling of lettuce and top with a sprinkle of fresh ground pepper. Roll up in tortilla, cut in half, and serve. Makes 4-6 medium size wraps. These are great with Sweet Potato fries.
Last night I completely eliminated the gorgonzola, as it was really overpowering the first time. It definately needs a little, so I cut the amount above. You could possible substitute goat cheese for a milder flavor.