Ingredients:

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 2 tbsp fresh parsley or dill, chopped
  • 3 tbsp plain Greek yogurt
  • 1 tbsp avocado oil mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 lemon, juiced
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 large whole wheat tortillas
  • 2 large leaves of Bibb or Romaine lettuce

Instructions:

  1. Shred the cold cooked chicken breast into bite-sized pieces. Combine the chicken, diced celery, and minced red onion in a large mixing bowl to ensure even distribution of textures.
  2. In a separate small bowl or directly in the mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until emulsified.
  3. Fold the dressing into the chicken mixture until every piece is coated. Let sit for 5 minutes if time permits to allow flavors to meld.
  4. Lay the whole wheat tortillas flat. Place one large lettuce leaf in the center of each tortilla to act as a moisture barrier. Divide the chicken salad evenly between the two wraps.
  5. Fold in the sides of the tortilla and roll tightly from the bottom up. Slice diagonally and serve immediately.