Paleo & Whole30 Red Chard Chicken Salad Wrap
The following recipe and photography were provided by 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 how I fuel 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 is an incredible source of Vitamin A and K. Very sturdy and flexible, it makes the perfect vessel for my favorite healthy chicken salad.
Although I typically enjoy this for lunch, you can wrap it up any time you’re in need of a balanced meal or heavy snack! Your taste buds and body will thank you!
Paleo & Whole30 Red Chard Chicken Salad Wrap
Servings: 4 Wraps
Ingredients
- 8 red chard leaves
- 2 cans Wild Planet organic roasted chicken breast
- 1 cup grapes, halved
- 4 stalks organic celery, diced
- 1/2 cup Heinen's walnuts and/or pecans, chopped
- 1/2 cup Primal Kitchen avocado oil mayo
- Salt and pepper, to taste
- 1/2 Tbsp. chives
- 1 tsp. Heinen's dried dill
- 1/2 tsp. Heinen's garlic powder
- 1/2 tsp. Heinen's onion powder
Instructions
- 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.
- Wash and chop the grapes and celery, then combine them in a bowl with the walnuts, spices and avocado mayo.
- Fold the chicken into the ingredients and season 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, 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!
