Chicken Salad Wraps

Ingredients 

• 12 oz cooked chicken about 350 grams, diced
• 2 spring onions finely sliced
• 2 oz Greek or plain yogurt about 60 grams, I used high-protein Greek
• 3 oz light mayonnaise about 90 grams
• 1 1/2 teaspoon Dijon mustard
• 1/2 carrot grated
• 1 1/2 oz baby spinach about 35–40 grams, roughly chopped
• 1 oz sun-dried tomatoes finely chopped (about 30 grams)
• 1 celery rib finely diced
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1 oz grated Parmesan cheese about 30 grams
• 4 –6 soft tortilla wraps medium size, see notes

Instructions

1. Dice the cooked chicken and place it in a mixing bowl.
2. Finely dice the celery, sun-dried tomatoes, and green onions.
3. Grate the carrot, zest the lemon, and roughly chop the spinach.
4. Add all ingredients to the bowl with the chicken.
5. Mix everything together until well combined and creamy.
6. Spoon about 1–1.5 cups of the mixture onto each tortilla and roll into a wrap.
7. Enjoy as-is, or toast in a dry pan for a crispy, golden finish.