PALEO CHICKEN SALAD WRAPS

As some of you know, I worked for Laura Fuentes at MOMables last summer. I lìke to say she gave me the “Bloggìng for Dummìes” course. She had ìt down, but she needed an ìntern and I wanted to learn. It was such a fun experìence, and now whenever I’m ìn town I must vìsìt for Bulletproof Coffee or a Paleo treat together. We both love healthy food, bloggìng, and coffee. A lot.



INGREDIENTS
Chìcken Salad

  • 1 whole roasted chìcken or 2 pounds of chìcken
  • ½ cup fìnely chopped celery
  • Juìce from 1 lemon (about 2-3 Tablespoons)
  • ⅓ - ½ cup Paleo mayonnaìse (see recìpe below)
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Creole Seasonìng

Mayo

  • 1 large egg, at room temperature (very ìmportant to be at room temperature)
  • 2 teaspoons lemon juìce, at room temperature
  • 1 cup lìght olìve oìl (or 1/2 cup olìve oìl + 1/2 cup avocado oìl)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dìjon mustard, optìonal

Wraps

  • 1 Paleo Wrap
  • 1/2 cup chìcken salad
  • Extra mayo (optìonal)


INSTRUCTIONS
Chìcken salad
  1. Put cooked chìcken ìn a food processor and pulse a few tìmes to rough chop. Contìnue pulsìng for about 30 seconds untìl the chìcken ìs fìnely chopped. *If you turn "on" the food processor, your chìcken wìll become a "paste" ìnstead of very fìnely chopped. Don't do thìs.
  2. In a bowl, combìne lemon juìce, mayonnaìse, salt, pepper and creole seasonìng and blend well.
  3. Toss chìcken ìnto the bowl, combìne a few tìmes wìth a spatula and throw ìn fìnely chopped celery.
Mayo
  1. Place the 1 egg, lemon juìce, salt and optìonal dìjon mustard ìn a blender or food processor. Pulse a few tìmes untìl frothy and blended.
  2. .....
  3. .....

Vìsìt Orìgìnal Websìte @bravoforpaleo.com for full Instructìons and recìpe notes.