Chicken Salad Wraps
- Number of Servings: 2
Ingredients
Bake chicken legs and thighs, cool, remove skin and bones, dice chicken.Dice onion, pepper, olives, mushrooms and celery,Combine with diced chicken, season with salt and pepper to taste, add lemon juice to mayonaise and stir to blend, add chicken, onion, peppers olives, mushrooms and celery, stir to moisten all ingredients. Wash and dry red leaf lettuce leaves, place chicken salad in leave leaving room to fold over leave and roll.
Bake chicken for 1.5 hours @ 350 degrees, Season to taste, but remember you will be removing the skin and bones later.
Mayonaise may need to be increased if mixture looks dry.
Number of Servings: 2
Recipe submitted by SparkPeople user NLWARNER.
Mayonaise may need to be increased if mixture looks dry.
Number of Servings: 2
Recipe submitted by SparkPeople user NLWARNER.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 5.4 g
- Cholesterol: 63.1 mg
- Sodium: 725.5 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.9 g
- Protein: 15.8 g
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