This recipe highlights the crunchy texture of raw sunchokes, which add a nutty flavor that heightens the taste of the pecans.
Cooking Light OCTOBER 2004
Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth. Stir in artichoke mixture and shredded chicken. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.
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Sunchoke-Chicken Salad Wraps recipe
