Chicken, Almond and Apple Salad Tortilla Pockets

Savory chicken joins sweet-tart apples and crunchy toasted almonds in a creamy dressing for a delicious combination of flavors and textures. That yummy mixture then gets tucked into a warm tortilla pocket for a can't-miss meal—no silverware required. Serve as an easy at-home meal, or bring it along to work if you want to cause some jealousy in the office!
Prep 20 Minutes
Total Time 20 Minutes
Servings 4

Ingredient List

  • 1/3 cup mayonnaise
  • 1/3 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 2 cups cubed (1/2 inch) cooked chicken
  • 1 large apple, cut into 1/2-inch cubes (about 1 1/4 cups)
  • 1/2 cup sliced toasted almonds
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1 package (8.4 oz) Old El Paso™ Tortilla Pockets™ (8 Count), heated as directed on package
  • 8 romaine lettuce leaves
Recipe Continues Below


  1. In medium bowl, beat mayonnaise, crema, lemon juice, mustard and sugar, using whisk.
  2. Add chicken, apples, almonds and parsley. Stir to coat.
  3. Stuff pockets with chicken salad and lettuce leaves.

Expert Tips

  • We tested this recipe with a Gala apple, but you can substitute a Granny Smith green apple or any other apple you prefer.
  • This Chicken, Almond and Apple Salad Tortilla Pockets recipe can be served immediately, or the chicken salad can be stored in a tightly covered container for up to 24 hours in the refrigerator and stuffed into the tortilla pockets just before serving.
  • For cut-up cooked chicken in a hurry, pick up a rotisserie chicken in the deli section of most grocery stores.


  • 2 Pockets Calories 640 (Calories from Fat 330);  Total Fat 36g (Saturated Fat 11g ,Trans Fat 1/2g);  Cholesterol 80mg;  Sodium 860mg;  Potassium 580mg;  Total Carbohydrate 49g (Dietary Fiber 4g ,Sugars 9g);  Protein 28g
  • % Daily Value: Vitamin A 100%;  Vitamin C 8%;  Calcium 15%;  Iron 20%
  • Exchanges: 2 Starch;  1 Other Carbohydrate;  1 Vegetable;  2 1/2 Lean Meat;  1/2 High-Fat Meat;  4 1/2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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