PALEO CHICKEN SALAD WRAPS (Gluten, dairy and nightshade free)
1. 2lbs chicken
2. ½ cup finely chopped celery
3. Juice from 1 lemon (or 2 TBS liquid)
4. ⅓ cup Paleo mayonnaise (Primal Kitchen avocado oil mayo is my favorite)
5. salt and pepper to taste
6. Paleo wrap (I’m a fan of Siete grain free tortillas)
1. Put cooked chicken in a food processor and pulse a few times to rough chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *Note- If you turn “on” the food processor, your chicken will become a “paste” instead of very finely chopped. Don’t do this.
2. In a bowl, combine lemon juice, mayo, salt, pepper and blend well.
3. Toss chicken into the bowl and combine with chopped celery.
4. Lay wrap on a flat surface. Spread extra mayo if desired. Add chicken salad on top and spread evenly. Fold in two of the four side of the wrap about 1/2 inch. (So fold top and bottom) Then take the other side and wrap it up tightly! Cut wraps in half or leave whole.
Blog blurb: Why avoid the traditional tortilla? Many of our patients suffer from chronic inflammation, and for many, gluten and grains themselves can be inflammatory. Siete grain-free tortillas offer the same taste but still “allowable” during an elimination diet.
Recipe inspired by: http://bravoforpaleo.com/2014/07/16/paleo-chicken-salad-wraps/
Sanctuary Functional Medicine, under the direction of Dr Eric Potter, IFMCP MD, provides functional medicine services to Nashville, Middle Tennessee and beyond. We frequently treat patients from Kentucky, Alabama, Mississippi, Georgia, Ohio, Indiana, and more... offering the hope of healthier more abundant lives to those with chronic illness.