Ingredients:

  • 3 cups (450g) Rotisserie chicken, shredded or cubed
  • 1/2 cup (60g) Celery, finely diced
  • 1/2 cup (120g) Plain Greek yogurt, 2% fat
  • 2 tbsp (30g) Avocado oil mayonnaise
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2.5g) Garlic powder
  • 1/4 tsp Salt
  • 1/4 tsp Cracked black pepper
  • 4 Large flour tortillas (10-inch)
  • 2 cups (60g) Fresh baby spinach, thoroughly dried
  • 1/4 cup (30g) Toasted sliced almonds
  • 1/2 cup (75g) Red grapes, halved

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper until a smooth emulsion forms.
  2. Gently fold in the shredded rotisserie chicken, diced celery, halved grapes, and toasted almonds using a rubber spatula to ensure even coating while keeping the chicken chunks intact.
  3. Lay tortillas flat on a clean surface. Place 1/2 cup of dry baby spinach in the center of each wrap, leaving a 2-inch border to act as a moisture barrier.
  4. Spoon the chicken salad mixture onto the greens. Fold in the sides of the tortilla and roll tightly from the bottom up. Slice on a bias for presentation.