For an on-the-go, on-the-beach or at-the-park picnic, this chicken salad wrap satisfies on every level. All-breast meat chicken salad crunchy with celery and apple, wrapped in a whole-wheat wrap with cheese and lettuce.
Place the chicken breasts in a saucepan. Add enough water just to barely cover them and bring the water to a simmer uncovered over medium heat. Add a large pinch of salt. Reduce the heat to low to maintain a simmer for 20 minutes. Turn off the heat and remove the pot from the heat to let the chicken stand in the water for 5 minutes (or an internal read thermometer registers 165 degrees F). Transfer the breasts from the broth into a bowl until cool enough to handle.
Meanwhile, combine the apple, celery, mayonnaise and lemon juice in a mixing bowl. Cut the chicken into 1-inch pieces and then use two forks to shred it coarsely, discarding any fat or cartilage. Add it to the bowl with the salt and pepper and taste for seasoning. Chill in the refrigerator until ready to make the wraps, or up to 3 days in advance.
To assemble the wraps, place a piece of parchment paper larger than your wrap and put the wrap on top of it. Lay 2 slices of cheese off center closest to you. Then place 2 lettuce leaves on top of them. Scoop 1/4 of the chicken salad over the lettuce leaves. Lift the parchment paper to fold the filled side of the wrap up and over the filling, tuck in the sides and wrap firmly with the parchment paper. Secure with a piece of butcher's twine. Refrigerate or place in a cooler until ready to serve.
Copyright 2021 Lynne Curry