Foodie Favorite: Chicken Salad Wraps

A meal made quick and easy
Sarah Freeborn

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

Ingredients

  • 10.5 oz cooked and shredded chicken
  • 1/2 cup celery finely chopped
  • 1/4 cup plain low-fat Greek yogurt
  • 3 tbsp light mayonnaise
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/2 tsp poultry seasoning
  • 1/8 cup chopped walnuts (optional)
  • 4 leaves romaine lettuce

Instructions

Mix all ingredients well. Serve in romaine lettuce leaves. Makes two servings. Stays fresh in the refrigerator for three days.

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