Rosemary Chicken Salad Wraps

Grain Free. Dairy Free. Soy Free. Low Carb. So Delicious.

This recipe leads with whole food ingredients like freshly chopped rosemary, raw walnuts, and green onions and its creamy consistency will melt in your mouth. I like to enjoy this chicken salad in a lettuce wrap but if you'd like to add some grains to this meal, toss it into a sprouted grain tortilla, wrap, or whole grain sandwich bread. 

It's a perfect fast meal to enjoy on a weeknight and makes for great leftovers for lunches during the week. Each time I make this for my family or friends, I get rave reviews and now I'd like to share it with you...

Rosemary Chicken Salad Wraps (PRINT RECIPE)
Serves 4

Ingredients:
1 ¼ -1 1/2 pounds organic, free range chicken breast, sliced into ½ wide, 2-3 inch long strips
1 tablespoon grapeseed oil
3 scallions, diced
1/3 cup mayonnaise made from cage free eggs and olive oil
1/3 cup raw walnuts, chopped
1 ½ teaspoons fresh rosemary, chopped
1 ½ teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
8 butter or large leaf lettuce cups

Directions:

1. Heat oil in a large skillet over medium-high heat. Once hot, add your chicken strips and cook for 8-10 minutes or until cooked through and lightly browned on all sides.
2. Remove chicken from heat when done and chop strips into small bite-sized pieces. 
3. Add chopped chicken and remaining ingredients to a large bowl and mix well to combine.
4. Scoop about 1/3 cup chicken salad onto each of 8 lettuce cups and serve.  Use more or fewer lettuce cups depending on the size of your leaves.

Hope you enjoy this recipe as much as I do! Let me know what you think.
~Billie