PALEO CHICKEN SALAD WRAPS #paleo #glutenfree

A few formulas are simply too great not to share. These Paleo Chicken Salad Wraps are one of those formulas. It'd simply not be right for me to hush up about this formula.

Paleo Wraps will change your reality! These are such an ideal lunch and are extraordinary to eat cold.

This formula thought originated from her, she has a staple chicken plate of mixed greens formula that she makes week by week, and we get extremely innovative with 100 million different ways we can eat it. In the wake of finding these totally Paleo wraps, we chose to stuff them with her chicken serving of mixed greens. It was deeelicious. I cherish every extraordinary sort of chicken plate of mixed greens. I really have another Chicken Salad Recipe on my blog, which is more entangled. This one that I'll share today is a lot less demanding and immaculate to make every week.

Also Try Our Recipe : One Pan Greek Chicken Meal Prep (Paleo, Whole30, Keto, AIP)

Ingredients
Chicken Salad

• 1 whole roasted chicken or 2 pounds of chicken
• ½ cup finely chopped celery
• Juice from 1 lemon (about 2-3 Tablespoons)
• ⅓ - ½ cup Paleo mayonnaise (see recipe below)
• ¼ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Creole Seasoning

Mayo

• 1 large egg, at room temperature (very important to be at room temperature)
• 2 teaspoons lemon juice, at room temperature
• 1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)
• 1/2 teaspoon salt
• 1/2 teaspoon dijon mustard, optional

Wraps

• 1 Paleo Wrap
• 1/2 cup chicken salad
• Extra mayo (optional)

Instructions
Chicken salad

1. Put cooked chicken in a food processor and pulse a few times to rough chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn "on" the food processor, your chicken will become a "paste" instead of very finely chopped. Don't do this.
2. In a bowl, combine lemon juice, mayonnaise, salt, pepper and creole seasoning and blend well.
3. Toss chicken into the bowl, combine a few times with a spatula and throw in finely chopped celery.

Mayo

1. Place the 1 egg, lemon juice, salt and optional dijon mustard in a blender or food processor. Pulse a few times until frothy and blended.
2. The key to this step is being patient and slow. Tablespoon by tablespoon start to add the olive oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.

Wraps

1. Lay wrap on a flat surface. Spread extra mayo if desired. Add chicken salad on top and spread evenly. Fold in two of the four side of the wrap about 1/2 inch. (So fold top and bottom) Then take the other side and wrap it up tightly! Cut wraps in half or leave whole.

For more detail : bit.ly/1EBmMRX

Read More Our Recipe : 1-HOUR VEGAN POT PIES