Five ways to recreate classic chicken salad into healthy school and office lunches that you can pack ahead.
Author:MOMables - Laura
Prep Time:10 minutes
Total Time:10 minutes
1 whole roasted chicken, meat off
1/2cup finely chopped celery
1 lemon, juiced
1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Creole Seasoning
2 large flour tortillas
Put chicken meat in a food processor and pulse a few times to roughly chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn “on” the food processor, your chicken will become a “paste” instead, use the pulse method until it’s very finely chopped.
In a bowl, combine lemon juice, mayonnaise, salt, pepper creole seasoning and blend well.
Toss chicken into the bowl, combine a few times with a spatula and add finely chopped celery.
Top both tortillas with 1/2 to 3/4 cup chicken salad and shredded lettuce. Fold and roll tightly. Cut in half and serve or pack into lunch containers.