Thursday, March 22, 2012

Chicken Salad Wrap

I had been craving chicken salad lately so I decided to run to The Turnip Truck and pick-up a Springer Mountain rotisserie chicken and make it happen along with some Chicken Tortilla Soup, which will be my next post! I love when a single ingredient can make multiple dishes with little to no waste!!



Chicken Salad Wrap

Ingredients:
1 rotisserie chicken, white meat pulled and cut into pieces. (Dark meat pulled and set aside along with carcass for Chicken Tortilla soup stock)
1 apple, diced (Honeycrisps are my favorite but I used a Granny Smith this time)
1/2 red onion, diced
2 celery stalks, sliced vertically and then diced
2T flat leaf parsley
Zest of 1 lemon
1T lemon juice
1 cup mayonnaise of your choice (I used Nayonaise)
1/2t sea salt
Freshly ground pepper
1/4t garlic powder
1/4t onion powder
1 small handful of spinach leaves
1 brown rice tortilla

Method:
Pull the white breast meat off the bone, cut into bite-sized pieces and add to a medium bowl.
Dice your apple, onion and celery and add to bowl.
Cut your flat leaf parsley, zest lemon and add the lemon juice to your mixture.
Add your mayonnaise, salt, pepper, garlic & onion powders and mix it all together, tweaking to your taste.
Slightly toast your brown rice tortilla in a toaster oven until it gets warm and pliable, being careful not to let it get crispy.
Lay your tortilla out, add spinach and chicken salad mixture, roll it up and eat it up!
Enjoy!







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