Curried Chicken Quinoa Salad Wrap, Large Family Recipe (23 servings)

2 pounds frozen fully-cooked chicken, diced

1 1/4 pounds quinoa

10 ounces green onions

1 pound celery, diced

3/4 pounds dried cranberries

80 oz. plain yogurt

1/2 cup curry powder

1/2 cup honey

1/2 cup Dijon mustard

1 1/2 Tablespoons kosher salt

23 tortillas,10 inch

15 ounces romaine lettuce, ready-to-use, chopped

Thaw chicken one to two days in advanced in refrigerator.

Rinse quinoa under running water using fine basket colander.

Bring water to boil in a large pot. Add quinoa.

Reduce heat to low. Cover with lid. Simmer for 15 minutes or until all liquid is absorbed.

Spread cooked quinoa on two parchment lined 18 inch by 26 inch by 2 inch sheet pans.

Allow quinoa to dry about 5 to 10 minutes.

Combine yogurt, curry powder, Dijon mustard, and honey in a large mixing bowl.

Rinse green onions under cool running water. Trim and chop green onions.

Add green onions, celery, and cranberries to yogurt mixture.

Add diced chicken to the mixture.

Add quinoa to mixture. Cover and chill overnight in refrigerator

Place tortillas on flat surface.

Place 1 cup quinoa mixture across center of each tortilla in brick shape. Allow room on the edges to fold tortilla.

Add ½ cup chopped romaine lettuce on top of quinoa mixture.

Wrap tortilla burrito-style.

Serve same day. Makes 23 burritos.