Chicken Salad Wrap

• 1½ cups cubed chicken breast
• 1 cup seedless grapes, halved
• ½ cup diced red onion
• 1½ cups celery, diced (3 thin stalks)
• ¼ cup fresh basil leaves, cut into thin strips
• ¾ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup blanched slivered almonds
• 6 large flour tortillas or wraps (room temperature)
• 6 large lettuce leaves

1. Stir together chicken, grapes, onion, celery, basil, mayonnaise, salt, and pepper in a large bowl
2. Chill, covered, at least 15 minutes and up to 1 day
3. Stir in almonds just before making the wraps
4. Warm tortillas briefly (we do 10 seconds in the microwave, makes them more pliable for bending/wrapping)
5. Center a lettuce leaf on each tortilla, then add 2/3 cup chicken salad on each leaf. Fold sides over salad and roll tightly.