Lemon Roasted Chicken Salad Wrap
Ingreadient
- One 6-pound whole fryer chicken
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 5 cloves garlic, smashed
- 5 sprigs fresh thyme
- 1 lemon, cut in quarters
- 3/4 cup 2-percent Greek Yogurt
- 1/4 cup mayo
- 2 tablespoons Dijon mustard
- 1/2 cup toasted walnuts, chopped
- 1/4 cup dried cranberries, chopped
- 2 celery ribs, diced
- 1 small red onion, minced
- 2 lemons, zested and juiced
- 2 tablespoons chopped fresh tarragon
- One 6-ounce can water chestnuts, drained and chopped
- Salt and freshly cracked black pepper
- Four 12-inch whole wheat tortillas
- 1 pint broccoli sprouts
- 2 Roma tomatoes, sliced
Direction
- For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
- Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
- Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
- When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
- Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
- For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
- For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
