The chicken salad sandwich has been an iconic part of American culture ever since Jack Nicholson’s character in “Five Easy Pieces” stepped into a nondescript diner and ordered one (albeit in a unique manner). They’ve remained part of our collective consciousness because they can be quite tasty. And they’re pretty easy to make, which also adds to their allure.
This recipe certainly falls into the “easy to make” category, but with one critical alteration: instead of having bread or toast be the conduit to deliver the chicken salad to your mouth, the recipe uses tortilla shells instead. The result of this switch is an easily portable wrap that is practically spilling over with deliciousness. Better yet, you don’t have to worry about going to some nondescript diner to order one.
Calories: 360 Fat: 12 g, Cholesterol: 60 mg, Sodium: 560 mg, Carbohydrate: 35 g, Sugar: 2 g, Fiber: 5 g, Protein: 25 g
- 2 cups cooked chicken breast, shredded
- 2 tablespoons hummus
- ¼ cup light mayonnaise
- 3 stalks celery, diced
- 1/8 teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 4 whole-grain tortillas
- 4 cups field greens
- Mix the chicken, the hummus, the mayo, the celery, the pepper, and the thyme in a medium bowl.
- Spread ½ cup of chicken salad in the middle of 1 wrap. Top with 1 cup of field greens. Fold the left and the right sides of the wrap until they touch, and then roll them from the bottom to make the wrap.
- Repeat the process to make the rest of the wraps.
You can make this recipe gluten-free by replacing the tortillas with broad lettuce leaves.