CHICKEN SALAD WRAP (W/ KALE)
If you like your chicken salad “no-fuss”, look away. This is a more is more salad with chewy raisins and crunchy apples. Add anything you want to it - onions, celery, cranberries, the more variation in texture and flavor the better.
If you’re packing it for lunch the next day, this holds well in the fridge for up to 24 hours.
Servings: 1 | Total Active Time: 20 minutes
Chicken Salad Wrap w/ Kale
Yield: 1
Prep time: 20 MinTotal time: 20 Min
Ingredients
- 1 cup chicken, shredded or chopped (I usually use 1 small breast)
- ⅓ cup apple, diced small
- 2 tbsp golden raisins, chopped (into thirds or halves depending on size)
- 1 tbsp mayo
- 1 tsp dijon mustard (adjust to your liking!)
- 1/4 cup greek yogurt
- 1 cup kale, finely chopped
- 1 tsp tarragon, finely chopped (optional)
- Pinch of salt
- A few grinds of black pepper
- 1 large tortilla
Instructions
- In a large bowl, combine all the ingredients, aside from the kale. Mix well and taste, adjust any quantities as needed.
- Fold in the kale and mix well. If you like your chicken salad extra cold like I do, place this in the fridge for 30 minutes before assembling your wrap.
- Warm up the wrap in a skillet over medium heat. You’re just trying to heat it slightly so that it doesn’t crack when you roll it.
- Spoon on your filling, towards the bottom third of the wrap. Fold in the sides and roll up tightly, keeping the sides tucked in.
- Cut in half before packing or serving
Notes
1) If you’re packing it for the next day, this holds well in the fridge for up to 24 hours.