Chicken Salad Wraps | 5 Healthy Lunch Ideas with Chicken Salad
Five ways to recreate classic chicken salad into healthy school and office lunches that you can pack ahead.
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Ingredients
- 1 whole roasted chicken, meat off
- ½ cup finely chopped celery
- 1 lemon, juiced
- ⅓-1/2 cup mayonnaise
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Creole Seasoning
- Shredded lettuce
- 2 large flour tortillas
Instructions
- 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 ½ to ¾ cup chicken salad and shredded lettuce. Fold and roll tightly. Cut in half and serve or pack into lunch containers.
Nutrition
Serving: 1wrap | Calories: 364kcal | Carbohydrates: 26.8g | Protein: 22.5g | Fat: 18.1g | Saturated Fat: 3.2g | Cholesterol: 58.3mg | Sodium: 611.8mg | Fiber: 0.6g | Sugar: 1g
