Easy, Low-Carb Chicken Salad Wraps recipe submitted by Julie Lammers*
To make a whole-foods diet happen with work and family schedules, we often rely on leftovers that can be reassembled into new meals the next day or frozen for later use.
This recipe makes for an easy, refreshing summer lunch and a great way to use extra chicken from last night’s dinner. An extra virgin olive oil-based aioli is the basis for the dressing for this salad and pairs well with the fresh dill. You could also use a high-quality (recognizable ingredient list, organic if possible) store-bought aioli that meets your dietary requirements.
If you have any favorite ways to make your healthy diet practical and manageable, share them in the comments below!
*Julia Lammers is a nutrition enthusiast and lover of good food, especially when shared with friends. She believes nutrition is foundational for building our best selves. She also believes that good nutrition can be exciting, flavorful, and satisfying. Nothing makes her happier than fresh herbs or a delicious sauce.
|Easy, Low-Carb Chicken Salad Wraps|
- 4-5 stalks Celery finely chopped
- 1 small Onion finely chopped
- 1 head bib or romaine lettuce for wrapping
- 8 ounces cooked chicken chopped into small bite size pieces
- small bunch fresh dill large stems removed and chopped
- 3/4 cup aioli or dressing alternative
- Aioli Dressing
- 1 clove garlic chopped
- 1 tbsp mustard
- 1/2 tsp salt
- 1/4 cup Apple cider vinegar
- 1/2 cup Extra virgin olive oil
- With an immersion blender in a wide mouth pint jar, blend all aioli ingredients.
- Mix celery, onion, chicken, dill, and aioli in a medium sized mixing bowl.
- Open a lettuce leaf on a plate and lightly crush the stiff main stem with the bottom of a cup. Do this by lightly pounding on the main stem of the leaf with your cup a couple of times. This will help the leaf roll without breaking.
- Add 1/3 cup of the chicken salad to the middle of the leaf and rollup the end and sides, like a burrito. Salad can also be simply served on a bed of lettuce.