The following recipe and photography were provided by our partner, Kayla Breeden Falconer of Kayla’s Kitch and Fix.
Wrap your way to better eating habits with this veggie-forward chicken salad creation!
When it comes to lunch, I am all about quickness and convenience! I, like most people, don’t have time to stop in the middle of the day to prepare a multi-step gourmet meal; however, I am determined not to let a lack of time negatively affect what I feed my body.
Wraps and sandwiches are a lunchtime staple! They’re delicious, easily customizable and filling, but, if using a standard grain-based wrap, they’re also full of unwanted carbs and empty calories. Luckily, there’s an easy swap from Heinen’s Produce Department that can act as the carrier for all of your favorite fillings, while also adding extra nutrition and a little crunch!
This secret swap is red chard! Otherwise known as Swiss chard, this dark leafy green veggie is an incredible source of Vitamin A and K. Very sturdy and flexible, it makes the perfect vessel for my favorite Whole30 and Paleo chicken salad.
Although I typically enjoy this for lunch, you can wrap it up any time you’re in need of a healthy meal or heavy snack! Your taste buds and body will thank you!
- Cook time:
- Prep time:
- Total time:
- 4 Wraps
- 8 red chard leaves
- 1/2 lb. organic chicken
- 1 cup grapes, halved
- 4 stalks organic celery, diced
- 1/2 cup walnuts and/or pecans, chopped
- 1/2 cup Primal Kitchen avocado oil mayo
- Salt and pepper, to taste
- 1/2 Tbsp. chives
- 1 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Cut the stems off of the red chard leaves.
- Fill a large pan with water and bring it to a boil.
- One by one, place each leaf in the pan and simmer for 20-30 seconds.
- After 20-30 seconds, gently rinse each leaf with cold water.
- Flatten each leaf onto a towel to dry. Ensure that the leaf is as straight, smooth and flat as possible.
- Boil the chicken for 10-15 minutes, or until cooked through.
- Once the chicken is cooked, place it into a large bowl and shred with two forks or a hand mixer. The chicken can be cooked and shredded in advance and stored in the fridge.
- Wash and chop the grapes and celery, then combine them in a bowl with the walnuts, spices and avocado mayo.
- Once the chicken has cooled, fold it into the other ingredients and season the chicken salad with salt and pepper to taste.
- Place one or two red chard leaves on a plate and add a spoonful or two of chicken salad to the center of the stem. Using one leaf will make the wrap easier to bite into, but it might be a little flimsy.
- To form the wrap, fold in the two ends of the red chard and roll the longer side like you would a burrito.
- Cut in half and enjoy!