Chicken Salad Wrap
Here is a quick recipe for either a school lunch for the kids or to pack for lunch at work. This is super easy! I bet that you already have these ingredients in your pantry. I made this as a quick lunch to have at home, along with some chips, and it was so yummy.
I used can of chicken for my chicken salad wrap. However, if you have a leftover rotisserie chicken you can use that by shredding the meat. I really don’t buy rotisserie chicken from the grocery store, so I substituted for can of chicken for this recipe.
I used three cans of chicken which equated up to 5-servings of chicken salad wrap. The chicken salad mixture usually stretches up to that after adding all of the other ingredients. Please note that the recipe below is for using can of chicken. Feel free to substitute the can of chicken with a rotisserie chicken that would need to be pulled apart and either cut or shredded into pieces.
3-cans of chicken, drained
3/4 cups of mayonnaise
3/4 cups of yellow mustard
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Smoked Paprika
1 Tablespoon Chopped Red Onions
1/2 Teaspoon Chopped Garlic
1/4 Tablespoon Chopped Celery
1/2 Tablespoon Chopped Green Onions
1/3 Cup Chopped Cherry Tomatoes
Dash of Salt and Pepper or Creole Seasoning
Any variety of shredded cheddar cheese
Open cans of chicken and drain to get rid of excess oil and can water. Scoop chicken out of can into a mixing bowl. Then add the remaining ingredients to mixing bowl. Stir well all of the ingredients together. Add a dash of salt and pepper or Creole seasoning to chicken salad. Refrigerate for 30 minutes. Spoon chicken salad and spread in the middle of tortilla. Top with coleslaw, shredded cheddar cheese and ranch dressing. Tuck both ends of tortilla and wrap. Enjoy with tortilla chips!
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Vanessa, The Creole Flamingo