Chipotle Lime Chicken Salad Wrap

This is a delicious, healthy, gluten & dairy-free recipe that can be made as a meal or as a snack or appetizer. We made the healthier version of this chipotle lime chicken salad wrap by serving it on a collard green, but you could also serve it on gluten-free bread or crackers. Below are some of the brands I eat when I want bread or crackers without eating gluten. All of these brands I buy at Whole Foods or my local grocery store (Harris Teeter). I’m not saying they are healthy, they are still processed foods, but if you want to enjoy a carb or two without gluten or dairy, these are options.

Schar Breads (they make several different kinds)

Absolutely Gluten Free Original Crackers

Mary’s Gone Crackers

Udi’s Gluten Free Bread (they make several different kinds)

When it comes to preparing the chicken for the chipotle lime chicken salad wrap, you can do it in one of two ways. My preference is to boil/simmer all-natural or organic boneless, skinless chicken breasts so I can use a higher-quality meat.  But for a quicker prep time you can buy a pre-cooked rotisserie chicken from the grocery store and peel off all the meat until shredded. Either way, make sure the chicken is chilled prior to mixing with the mayo, carrots, and celery.

Now, let’s talk about the mayo. Our favorite healthier mayo to use is Mark Sisson’s Primal Kitchen Chipotle Lime Mayo. Primal Kitchen makes their mayo with avocado oil instead of seed oils or canola oil. Primal Kitchen also sells a plain mayo, made with only 5 ingredients, if you prefer to leave out the chipotle lime flavor.

There is big difference between the types of mayo being sold these days so using a healthier mayo, made with avocado or olive oil, will make it even better. Though be careful because many mayos that advertise using avocado or olive oil also add other oils and other less-healthy ingredients.

Shopping List:

• 1 lb. boneless, skinless chicken (or a rotisserie chicken if making the quick version)
• 1/2 cup shredded carrots
• 1 cup diced celery
• 1/2 cup Primal Kitchen Chipotle Lime Mayo
• 1 bunch of collard greens (preferably organic & can be found in the produce section)
• Camp Mix (or salt and pepper to taste)

Instructions:

• If you are cooking the chicken, fill a large pot 1/2 way with water and the chicken and bring to a boil. For added flavor I also throw in the leaves on the celery stalk, salt and pepper.
• Once boiling, turn the heat down to low/medium-low and let simmer for 1-3 hours (the longer it simmers the more flavor it has)
• After the 1-3 hours of simmering, remove the chicken from the pot and place in glass bowl. Using 2 forks, peel the chicken until shredded. Cover the chicken and refrigerate until cooled completely.
• Once chilled, combine the chicken, carrots, celery, and mayo and mix until blended completely. Sprinkle with Camp Mix, or salt and pepper, to taste.
• Serve on a collard green (or your favorite type of leafy green) or bread or crackers. Enjoy!