Chicken Salad Wrap Food

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

LEMON ROASTED CHICKEN SALAD WRAP

Steps:

• For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
• Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
• Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
• When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
• Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
• For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
• For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

CHICKEN SALAD WRAP

Steps:

• Wash 2 or 3 leaves of iceberg lettuce and finely slice the lettuce. Put in a bowl and set aside
• Put the mayonnaise, mustard and ranch seasoning in a small bowl and stir to combine. Set aside as well
• Wash the Roma tomatoes and cut into thin strips. Then half the avocado and then dice it
• Now put the lettuce in a big bowl and add the tomatoes and avocado on the iceberg lettuce and stir it through
• Then add the ranch dressing to the pulled chicken and stir it through the chicken to be certain all the chicken is covered with the dressing
• Add the coated chicken to the lettuce and stir to cover all the lettuce with the chicken.
• Take a tortilla and add 2 or 3 tablespoons of chicken salad. Roll up the tortilla and cut in half. Repeat for the other wrap and you are ready to serve

AVOCADO RANCH CHICKEN SALAD WRAP

Steps:

• Place avocado and lemon juice in a bowl. Mash until almost smooth (a few little chunks are ok).
• Stir in yogurt, dressing, dill, parsley and salt & pepper. Add chicken and celery and mix well.
• Place one light Flatout flatbread on your surface. Top with lettuce and tomato if using. Add chicken mixture and roll snugly. Slice in half and serve.

FRESH ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, onions, cabbage, and carrot.
• For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
• Pour the dressing over the chicken and vegetables and toss to coat well.
• Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

GRILLED CHICKEN CAESAR SALAD WRAP

Steps:

• Preheat grill to medium-high.
• Combine lemon juice, oil, mayonnaise, garlic and pepper in a large bowl.
• Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving root ends intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
• Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap with about 1 1/2 cups of the salad and roll closed.

BLT CHICKEN SALAD LETTUCE WRAP

Steps:

• Combine chicken and remaining ingredients in a bowl. Add mayo and gently stir to combine.
• Serve chicken salad and avocado slice in a lettuce leaf, over a bed of mixed greens, on top of cucumber slices or your favorite crackers or toasted bread (not Whole30). Top with chives and crumbled bacon if you wish.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

CHICKEN AND GRAPE SALAD SNACK WRAP

Steps:

• Combine chicken, celery, shallots, grapes and pecans in bowl. Mix dressing ingredients thoroughly and add to chicken mixture. Chill until ready to serve. To make wrap, spoon ¾ cup of salad mixture onto middle of tortilla; roll it into a wrap and cut in half. Serve one half wrap sandwich with grapes and veggies for a hearty snack.