1. 1 whole roasted chicken or 2 pounds of chicken
2. ½ cup finely chopped celery
3. Juice from 1 lemon (about 2-3 Tablespoons)
4. ⅓ – ½ cup Paleo mayonnaise (see recipe below)
5. ¼ teaspoon salt
6. ½ teaspoon pepper
7. 1 teaspoon Creole Seasoning

The Mayo (Ingredients)

1. 1 large egg, at room temperature (very important to be at room temperature)
2. 2 teaspoons lemon juice, at room temperature
3. 1 cup light olive oil (or 1/2 cup olive oil + 1/2 cup avocado oil)
4. 1/2 teaspoon salt
5. 1/2 teaspoon dijon mustard, optional

The Wrap (Ingredients)

1. 1 Paleo Wrap
2. 1/2 cup chicken salad
3. Extra mayo (optional)

How To Put It All Together

Watch The Step-By-Step Video At: Paleo Chicken Salad Wraps – Bravo For Paleo

The Chicken Salad

Put cooked chicken in a food processor and pulse a few times to rough chop. Continue pulsing for about 30 seconds until the chicken is finely chopped.

In a bowl, combine lemon juice, mayonnaise, salt, pepper and creole seasoning and blend well.

The Mayo

Place the 1 egg, lemon juice, salt and optional dijon mustard in a blender or food processor. Pulse a few times until frothy and blended.

The Wraps

Lay wrap on a flat surface. Spread extra mayo if desired. Add chicken salad on top and spread evenly. Fold in two of the four side of the wrap about 1/2 inch. (So fold top and bottom) Then take the other side and wrap it up tightly! Cut wraps in half or leave whole.