Chicken Salad Wraps

Chef Mike Smith from Utopia Food and Fitness shares an easy and healthy poolside lunch for Memorial Day.

Chicken Salad Wraps

2 cups - Roasted chicken breast (diced and pulsed in food processor)
½ cup - Red bell pepper (diced)
½ cup - red onion (diced)
½ cup - celery (diced)
¾ cup- Red grapes (halved)
1 ½ Tbs - Mayo
1 Tbs - Creole Mustard
1 Tbs - Yogurt (ff/plain)
½ tsp - Fresh garlic (chopped)
1 tsp - Paprika
½ tsp - salt and pepper
Romaine lettuce
Roma tomato (sliced)
Flavored tortillas (spinach, garlic, tomato basil etc…)

Place chicken, bell pepper, onion, celery, grapes, mayo, Creole mustard, yogurt, garlic, paprika, salt and pepper in a large mixing bowl and stir until all ingredients are well incorporated.

Heat tortillas until soft and place Romaine lettuce across about 1/3 of tortilla. Scoop ¼ of the chicken salad on top of lettuce and top with Roma tomato slices and roll into wraps. Cut into halves or pinwheels and enjoy.

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