CHICKEN SALAD WRAP

Apr 28

Make this recipe even easier by using store-bought rotisserie chicken. This is the only salad the macho-men in my family are willing to eat, so it is made often. A wonderfully fragrant Asian chicken salad that will transport you to Southeast Asia with just a single bite.

4 cups - Cooked Chicken Breast

½ cup – Diced Red Onion

½ cup - Diced Celery

2 cups - Mayo

½ tsp - Salt

¼ tsp - Garlic Powder

½ tsp - Keto Powdered Sugar

½ tsp - Paprika

½ tbsp - Sriracha Sauce

12 - Soft Shell Taco Shells

1 - Avocado (Sliced) (optional)

1 Cup - Shredded Red Cabbage (optional)

1. Cut chicken breast into small bite size pieces.

2. Dice onion and celery.

3. Add all the ingredients into a mixing bowl and mix until all the ingredients are well mixed.

4. Scoop 2-3 spoonfuls of chicken salad onto a soft taco shell.

5. (Optional) Add red cabbage and avocado and wrap the contents in the shell.

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