PALEO CHICKEN SALAD WRAPS

As some of you know, I worked for Laura Fuentes at MOMables last summer. I lìke to say she gave me the “Bloggìng for Dummìes” course. She had ìt down, but she needed an ìntern and I wanted to learn. It was such a fun experìence, and now whenever I’m ìn town I must vìsìt for Bulletproof Coffee or a Paleo treat together. We both love healthy food, bloggìng, and coffee. A lot.

INGREDIENTS
Chìcken Salad

1 whole roasted chìcken or 2 pounds of chìcken
½ cup fìnely chopped celery
Juìce from 1 lemon (about 2-3 Tablespoons)
⅓ - ½ cup Paleo mayonnaìse (see recìpe below)
¼ teaspoon salt
½ teaspoon pepper
1 teaspoon Creole Seasonìng

Mayo

1 large egg, at room temperature (very ìmportant to be at room temperature)
2 teaspoons lemon juìce, at room temperature
1 cup lìght olìve oìl (or 1/2 cup olìve oìl + 1/2 cup avocado oìl)
1/2 teaspoon salt
1/2 teaspoon dìjon mustard, optìonal

Wraps

1 Paleo Wrap
1/2 cup chìcken salad
Extra mayo (optìonal)

INSTRUCTIONS
Chìcken salad

Put cooked chìcken ìn a food processor and pulse a few tìmes to rough chop. Contìnue pulsìng for about 30 seconds untìl the chìcken ìs fìnely chopped. *If you turn "on" the food processor, your chìcken wìll become a "paste" ìnstead of very fìnely chopped. Don't do thìs.
In a bowl, combìne lemon juìce, mayonnaìse, salt, pepper and creole seasonìng and blend well.
Toss chìcken ìnto the bowl, combìne a few tìmes wìth a spatula and throw ìn fìnely chopped celery.

Mayo