Chicken Salad Wraps

This is one of my favorite recipes ever. Very simple to make if you have a small food processor or some of time to chop. Very much worth it. It is designed to be a wrap but is also good as a sandwich.

10 cups coarsely shredded coocked chicken (from about 3 store bought roasted chickens)
2 cups roasted red, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup slivered almonds
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper
24 butter lettuce leaves (from about 3 large heads)

I usually chop the bell peppers, and onion in my mini food processor. Place shredded chicken in large bowl. Add chopped bell peppers, red onion, almonds, caper in bowl and mix until well combined. Season with salt and pepper as you like. Dress with red wine vinaigrette as desired. Remove butter lettuce leaves from head and place spoonful of salad wrap and enjoy!

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.