Chicken ‘Mayo’ Wraps
by Nicole Freebairn, Nutritionist
Ingredients:
400g chicken breast, skinless
1 large stalk of celery, diced
2 spring onion, diced
Fresh parsley, finely sliced (optional)
4 Tbsp Greek yogurt
2 tsp American or French mustard
Squeeze of lemon
Low carb wraps, to serve
Lettuce leaves, to serve
Directions:
Preheat oven to 200 degrees fan bake. Butterfly chicken breast and salt on both sides. Add a drizzle of olive oil to an oven tray and add chicken. Bake for 10 minutes. Flip the chicken and bake for another 8 minutes or until the chicken is cooked through. Allow the chicken to rest for about 10 minutes before slicing into small cubes.
Add diced chicken, celery, spring onion, parsley, Greek yogurt, mustard, and a squeeze of lemon into a bowl or container. Season with salt and pepper and mix to combine.
Serve in a wrap with lettuce, and store any leftover chicken ‘mayo’ in an airtight container in the fridge for up to 2-3 days.