Chicken Salad Tortillas

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This recipe is from the issue of may 2006 of coup de pouce.

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Steps

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Put chicken in a large skillet not too deep that has simmering salted water.

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Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside.

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Put the chicken in a plate and let cool in the fridge.

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Cut the cold chicken in dice.

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In a large bowl , mix celery , mayonnaise , dill , dijon mustard , zest and lemon juice , salt and pepper.

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Add chicken and stir to coat well.

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Put 1 / 4 cup of watercress in the center of each half-tortillas.

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Cover with 3 / 4 cup of the chicken garnish.

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Bringing one of the point towards the center , roll half-tortillas on the garnish in a way to form a horn.

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Envelop the base with waxed paper or fix it with long tooth-pick.

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Ingredients

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boneless skinless chicken breasts, celery, light mayonnaise, fresh dill, dijon mustard, lemon zest, lemon juice, salt, pepper, watercress, spinach tortillas