I once had the chicken salad wrap at Arby's and was hooked. I ended up figuring out an even better copycat of that recipe. Here is how I made it:
1}1-2 large store-bought rotisserie chickens, de-boned and skinned; meat cubed or shredded (I go with the italian-style herb-roasted flavor)I like to have at least 4 cups of meat
2}about 1 to 1&1/2 cups red grapes, halved
3}about 1/2 cup toasted pecan halves or pieces (I use pecan pieces)can substitute chopped hazelnuts for richer flavor; see below for directions for toasting nuts
4}1-2 stalks celery from the heart thinly sliced, about 1/2 to 3/4 cup depending on your taste and how much crunch you want (I like about 1/2 to 3/4 cup and I include the celery leaves, very finely chopped, as well)
5}1 small to medium unpeeled Pink Lady or Gala (or other slightly tart but firm) apple, cut into small cubes
6}Light Mayo (can use regular)
7}sea salt to taste
8}fresh ground black pepper to taste
1-To toast the nuts, put them into a clean and dry (do not add oil or water to the skillet) NON nonstick skillet (I do not use a cast-iron skillet) and place the skillet on a cold burner (start with the burner turned completely off). Turn the burner on to medium low. As the burner warms, shake the skillet gently every 10 seconds or so to keep the nuts from sticking or toasting unevenly. If they are not warming enough on medium low after about 45 to 60 seconds, while continuing to shake the skillet, increase the heat in small incraments, allowing the burner to heat completely to the new setting each time. DO NOT burn the nuts, that will make them very bitter. You will smell when the nuts are perfectly toasted, they shouldl not have ANY bitter smell to them at all, but a pleasant, and very slightly oily fragrance (slightly oily from the natural oils present in the nuts). Remove from pan immediately.
2-gently fold ingredients 1 through 5 together (You can add salt and pepper at this point instead of at step 4 if desired).
3-fold in a small amount of mayonnaise (I start with three or four tablespoons). The goal is just to bind the ingredients together, and not to use the mayonnaise as a base for the salad. Increase the amount of mayo in small incraments until the salad is the desired consistency. You can have a "dry" salad and it would still be absolutely delicious, but it would be difficult to use in sandwiches or wraps. The goal is to have a salad that is not dry, but is easily used on a sandwich without ingredients in the salad falling out, or mayo dripping from the bread. Be careful not to add so much mayonnaise that the salad is weighed down by it. You want the flavor combination of the ingredients (other than the mayo) to be the focus.
4-If desired, salt and pepper to taste.
5-Refrigerate. Can serve immediately, but the flavor improves after a few hours in the refrigerator.