I’m kicking it old school with this flatbread salad wrap recipe, and that’s not a bad thing. It’s raining here, so I’ve been stuck inside thumbing through a stack of old cookbooks, mostly vintage ladies’ clubs fundraising cookbooks, which are my personal favorites, typos, corrections, and all.

Home cooking is such a wonderful tradition. Obviously borne out of necessity, it’s still the best way to show love and care for a spouse, a family, or friends. I love to think about all the generations of women who have held on to their own recipes so dearly, passing on a favorite here or there, sharing a great one in a little cookbook that would be carefully hand typed, published on a mimeograph machine, bound with a plastic spiral, and sold to raise money for a club or church. I never pass up these little treasures at rummage sales, because who knows what gem of a recipe I may find? I have definitely adapted a number of recipes to work with flatbread, to great success!

When we travel, I like to pick up old fundraising cookbooks as souvenirs. It’s a great way to get a feel for regional cuisine and even get a taste (pun intended) of regional history. They don’t take up a lot of room in the suitcase or the shelf, either, once you get them home.

Anyways, this recipe takes a page from one of those old books. It’s a classic chicken salad made with grapes and nuts and a little bit of yogurt (instead of sour cream) to lighten up the salad for today’s diets. It’s the perfect thing to roll up into a flatbread, and pack in a picnic basket or serve outside with some lemonade or iced tea. Or lemonade and iced tea, if you like Arnold Palmers.
If you have tarragon, please use it. A little of this delicious herb goes a long way to make this classic chicken salad a recipe to hold onto, and maybe pass down to a friend or relative, if you’re feeling generous…….

Amy at Flatout