Cranberry Almond Wrap is our August recipe of the month. I like this type of recipe in the summer because it is quick and cool.
In the summer, quick and cool recipes are frequently used in our home. We love spending time outdoors in the summer, so taking time to prepare meals gets cut way back in order to get the most of our outside time. We are almost always hot when we come inside, so a hot meal does not appeal to any of us. My older two children often tell me that they do not want any hot food.
This recipe can be made ahead of time by stirring chicken (that has been cooked and shredded), sliced almonds, diced celery, dried cranberries, and mayo in a bowl and covering it and storing it in the refrigerator until meal time. When it is time to eat, spread the mixture on a tortilla, lettuce leaf, or slice of bread and enjoy! For the chicken, I recommend cooking extra when you have the grill fired up or the oven on. You can store cooked chicken in the refrigerator for up to four days or in the freezer for up to three months.