PALEO CHICKEN SALAD WRAPS

What You'll Need

Chicken Salad

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

Mayo

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

Wraps

• One Paleo Wrap
• One half cup chicken salad
• Extra mayo (optional)

How to Make It

Chicken salad

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

Mayo

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

Wraps

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

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