Picnic Time

God is so good to us.  Just take a look outside and notice how we are in a new and beautiful season.  We also go through seasons in our life.  Sometimes we find ourselves in a season where we fill that we are not reaching our full potential.  Be patient, just as God brings spring to earth, if you stay connected to God, spring will also come into your heart and life.
Today I am sharing a fun and lively meal that the whole family will love and they are great for picnics!

Chicken Salad with a Twist

Chicken Curry Wraps

Ingredients

3 split chicken breast, bone in, skin on

Olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups good mayonnaise

1/3 cup dry white wine

1/4 cup pepper jelly

3 tablespoons curry powder

1 cup medium-diced celery (2 large stalks)

1/4 cup chopped scallions, white and green parts (2 scallions)

1/4 cup raisins

1 cup whole roasted, salted cashews, chopped

6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 65 to 75 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, pepper jelly, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.