How to stretch the last of the leftover chicken and turn it into a meal.
Gluten Free + Dairy Free + Low FODMAP
Grilled chicken salad is great wrapped in a tortilla with salad greens, and turmeric sauerkraut. It is the perfect amount of food for a hearty lunch or dinner. You can use dark or white meat for this recipe, but I personally love the flavor of chicken thighs.
The inner heart of the celery tends to be less fibrous then the outer stocks, and the light yellow-green celery leaves are a great way to add more color, flavor and nutrients to the salad.
Chicken Salad Wrap Recipe:
Yield: 2 cups chicken salad or 2 wraps
1 cup grilled chicken, diced or torn
1/2 cup celery, diced
3 TBSP cilantro, rough chop
3 TBSP scallions, thin sliced
1/2 cup mayo
1/2 tsp AP spice blend (cumin, coriander, turmeric, ancho chili, paprika)
1/4 tsp salt
1 lemon, zest
1/2 lemon, juiced
Handful of mixed greens
1/4 cup Turmeric Sauerkraut
Add diced grilled chicken, celery, cilantro, scallions, mayo, lemon zest, lemon juice, AP spice blend, and salt to a medium mixing bowl. Mix with a rubber spatula until well combined. Taste and adjust seasoning, salt, and acid until desired flavor has been achieved.
Heat tortillas over medium heat on the stove top. Add chicken salad and remaining ingredients to the wrap and fold like a burrito.
If you are using chicken with the skin, remove the skin before dicing and set aside. Crisp up the skin in a pan on the stove, then dice and add to the wrap for a crunchy element.