Lemon Roasted Chicken Salad Wrap

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Chicken:
  • One 6-pound whole fryer chicken
  • Olive oil, for drizzling
  • Salt and freshly cracked black pepper
  • 5 cloves garlic, smashed
  • 5 sprigs fresh thyme
  • 1 lemon, cut in quarters
  • Salad:
  • 3/4 cup 2-percent Greek Yogurt
  • 1/4 cup mayo
  • 2 tablespoons Dijon mustard
  • 1/2 cup toasted walnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 2 celery ribs, diced
  • 1 small red onion, minced
  • 2 lemons, zested and juiced
  • 2 tablespoons chopped fresh tarragon
  • One 6-ounce can water chestnuts, drained and chopped
  • Salt and freshly cracked black pepper
  • Sandwich Build:
  • Four 12-inch whole wheat tortillas
  • 1 pint broccoli sprouts
  • 2 Roma tomatoes, sliced
Directions
Watch how to make this recipe.
  • For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.

  • Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.

  • Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.

  • When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.

  • Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.

  • For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.

  • For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!


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    This recipe is featured in:

    Back-to-School Made Easy