By Ebenezer Obiri
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat.
Cook the chicken breasts in the skillet for about 6-7 minutes on each side until cooked through. Remove from heat and let cool.
Once cooled, dice the chicken into small cubes.
In a large bowl, combine mayonnaise, lemon juice, diced celery, halved grapes, and chopped walnuts. Mix well.
Add the diced chicken to the mayonnaise mixture. Stir until the chicken is well coated.
Lay out the whole wheat tortillas and place a large lettuce leaf on each one.
Evenly distribute the chicken salad mixture onto each lettuce-covered tortilla.
Wrap the tortilla tightly around the filling to form a wrap. Cut in half if desired and serve.
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This Lunch Salad Wrap recipe is ready in 30 minutes and features chicken breast, mayonnaise, celery and other delicious ingredients. Contains 450 calories total.
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat.
Cook the chicken breasts in the skillet for about 6-7 minutes on each side until cooked through. Remove from heat and let cool.
Once cooled, dice the chicken into small cubes.
In a large bowl, combine mayonnaise, lemon juice, diced celery, halved grapes, and chopped walnuts. Mix well.
Add the diced chicken to the mayonnaise mixture. Stir until the chicken is well coated.
Lay out the whole wheat tortillas and place a large lettuce leaf on each one.
Evenly distribute the chicken salad mixture onto each lettuce-covered tortilla.
Wrap the tortilla tightly around the filling to form a wrap. Cut in half if desired and serve.
Calories per Serving: 450
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