Chicken Salad In A Whole Grain Wrap

Chicken Salad In A Whole Grain Wrap With Spinach

A rotisserie chicken is the perfect way to make a quick chicken salad to put in a wrap, use in a sandwich or place on a bed of spinach. To make the wrap, I use chopped chicken, a whole grain tortilla, diced celery, dill pickle relish, mayo, spinach and a few black olives on the side. This creamy crunchy chicken salad wrap makes a well-balanced, delicious and satisfying meal.

Chicken Salad In A Whole Grain Wrap

Each Monday I purchase a rotisserie chicken from my local grocery store, since it’s on sale that day and that makes it less expensive than buying a whole chicken and cooking it myself. The already cooked chicken is part of my Easy Real Food Recipes way of planning meals that are convenient, quick and healthy.

Chicken Salad In A Whole Grain Wrap

THE QUICK AND HEALTHY REAL FOOD INGREDIENTS

Chicken Salad In A Whole Grain Wrap

As soon as I bring the rotisserie chicken home, I remove the meat from the bones and store it in the refrigerator to use for several meals over the next couple of days. Using my kitchen scales, I weigh out 4 ounces of shredded chicken in preparation to make the chicken salad.

Begin by chopping the chicken into bite sized pieces and put it in a medium-sized bowl. Then, dice the celery into small pieces and add it to the bowl. Next, add some pickle relish, including a little of the liquid, and some mayonnaise. With a fork, combine all the ingredients together, making sure the chicken is well moistened. The pickle relish helps keep it moist without adding more mayo.

Chicken Salad In A Whole Grain Wrap

After that, lay out a tortilla and spread some of the mixture in the middle of it. To limit the amount of mayo used, only put it in the salad, not on the tortilla. Then, add a handful of spinach and begin rolling the chicken salad up in the tortilla. The whole wheat tortillas I use are thin, so they wrap easily and are especially tasty. Serve on a nice plate and garnish with pitted black olives and ENJOY!

NOTE: I prefer to use Whole Foods 365 pitted black olives because of the ingredient list. Most black olives contain an ingredient called ferrous gluconate, so in my quest to eliminate any unnecessary ingredients I choose the product with only olives, water and salt.

TIP: This could be a Meal Prep recipe by doubling the recipe and dividing it in half. One half would be used for this recipe and the other half could be used for a Healthy Chicken Salad Bowl Meal with an assortment of veggies and whole grain crackers.

Chicken Salad In A Whole Grain Wrap

Chicken is known primarily for its high protein content, but it also contains all the B Vitamins. Chicken is also rich in the minerals selenium, zinc, copper, phosphorus, magnesium, and iron.

Chicken Salad In A Whole Grain Wrap With Spinach

  • Servings: 2
  • Print
A rotisserie chicken is the perfect way to make a quick chicken salad to put in a wrap, use in a sandwich or place on a bed of spinach. To make the wrap, I use a whole grain tortilla, diced celery, dill pickle relish, mayo, spinach and a few black olives on the side. This creamy crunchy chicken salad wrap makes a well-balanced, delicious and satisfying meal.

Ingredients

  • 4 Oz. Cooked Chicken (I Use Already Cooked Rotisserie Chicken)
  • 1 Stalk Organic Celery (Buy Organic When Possible Because of the High Pesticide Residue on Non-Organic)
  • 1 Tablespoon Organic Dill Pickle Relish (Add a Little More if You Like a Strong Pickle Taste)
  • 1/4 Cup Mayonnaise
  • 1/2 Cup Organic Spinach
  • 2 Whole Wheat Flour Tortillas (My Favorite is La Rosa 100% Whole Wheat Flour Tortillas)
  • 1/4 Cup Pitted Black Olives (I Use Black Olives With Only Olives, Water and Salt In the Ingredient List)
  • Salt and Pepper to Taste

Preparation

  1. As soon as I bring the rotisserie chicken home, I remove the meat from the bones and store it in the refrigerator to use for several meals over the next couple of days or store it in my freezer pantry for use later.
  2. Using my kitchen scales, I weigh out 4 ounces from the container of shredded chicken in preparation to make the chicken salad.
  3. Begin by chopping the chicken into bite sized pieces and then put it in a medium-sized bowl.
  4. Then, dice the celery into small pieces and add it to the bowl.
  5. Next, add the pickle relish, including a little of the liquid, and the mayonnaise.
  6. With a fork, combine all of the ingredients together, making sure the chicken is well moistened.
  7. After that, lay down a tortilla and spread some of the mixture in the middle of it.
  8. To limit the amount of mayo used, only put it in the salad, not on the tortilla.
  9. Then, add a handful of spinach and begin rolling the chicken salad up in the tortilla.
  10. The whole wheat tortillas I use are thin, so they wrap easily and are especially tasty.
  11. To finish, serve on a nice plate and garnish with some of the pitted black olives and ENJOY!

TIP: This could be a Meal Prep recipe by doubling the recipe and dividing it in half. One half would be used for this recipe and the other half could be used for a Healthy Chicken Salad Bowl Meal with an assortment of veggies and whole grain crackers.

DIANNA’S EASY REAL FOOD RECIPES – easyrealfoodrecipes.com 

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