Chicken Salad Wrap With Greek Yogurt

"Low carb and calorie version of a traditional Chicken Salad Sandwich."
photo by cooking_neko83 photo by cooking_neko83
photo by cooking_neko83
photo by cooking_neko83 photo by cooking_neko83
Ready In:
1hr 25mins
3/4 cup of chicken salad




  • Place chicken breasts in a pot with a little bit of salt.
  • Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
  • Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep.
  • In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld.
  • In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix.
  • Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
  • Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
  • Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides.
  • If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
  • Enjoy!

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<p>I am always looking to cook or bake something new or to re-vamp an old time favorite. I like to whip up basic dishes instead of buying them pre-made from the store. <br /> <br />I enjoy watching the Food Network when I can and seeing what's on RecipeZaar. A variety of recipes at your fingertips!</p> <p>In 2011 My husband and I changed our style of living, increasing exercise and paying attention to what we eat. We prefer to cook and eat low carb/Primal/Paleo, increasing our meats and vegetables and decreasing our sugar and grains. It has been a great journey thus far and am pleased that has been able to help us along the way. There are so many already healthy recipes that we can adapt to how we want to eat and feel great in doing so. I still love to bake, but I have learned that no sugar at all is a good thing and there are simpler ways to indulge instead of having a slice of triple chocolate cake with buttercream frosting and a scoop of rocky road ice cream. &gt;_&lt; Although I still have a blast crafting a cake like that!&nbsp;</p>
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