Tuesday, May 8, 2012

Chicken Salad Wrap

Lee likes sandwiches.  A lot.  We are trying to avoid a lot of carbs, so I made a chicken salad sandwich in a wrap.  We were in town (Roanoke) and so we went to the Fresh Market.  The stores closer to us in Buchanan don't always have the best produce, so when we are in town we like to go there.  They had some interesting wraps, so we decided to try them out.  A whole wheat tortilla would have worked, but these looked good.

Chicken Salad Wrap

1/2 pound cooked chicken or so.  We bought fat slices from the deli section.  This makes plenty for a family or for leftovers for two.

Here is where you can make this how you like it.  We bought some things and had some things so here is what I used.

Chopped onion
chopped celery
chopped water chestnuts
chopped hearts of palm
red grapes, sliced in half
toasted walnuts, roughly chopped   I put some on a broiling pan for the toaster oven.  5 or so minutes on 350.

whole wheat wrap

Chop the chicken into medium chunks.  Place the chicken and all the chopped ingredients in a medium bowl.  Add mayo and mustard to taste. You can add curry instead of mustard for a different flavor.  Mix well.


Place the chicken salad mixture down the center of a whole wheat wrap.  Add lettuce and avocado and roll tightly.  Slice in half and serve with fruit for a light and healthy meal.


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