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round plate with celery chicken salad wrapped in flour tortilla

Celery Chicken Salad Wrap

This serving of chicken salad is great to utilize leftover chicken from another meal. It's filled with fresh veggies, crunchy nuts, and a creamy dressing.
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1.5 cups shredded chicken (pre-cooked)
  • 2 tablespoons mayo
  • 2 tablespoons dijon mustard
  • 2 tablespoons green onions (chopped)
  • 1/2 cup celery (diced)
  • 1/4 cup red onions (diced)
  • 1/4 cup walnuts (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 4 flour tortillas

Instructions
 

  • In a bowl, mix together the chicken, green onions, celery, red onions, walnuts, mayo, dijon mustard, salt, pepper, and sugar.
  • Scoop the chicken salad into a tortilla wrap.

Notes

Note: if you don't have pre-cooked chicken, bring water to a boil and boil chicken breast in a pot for about 20 minutes until it fully cooks. Once it cooks, use two forks to shred it into pieces. Let it cool before mixing it with the other ingredients.