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Chef Shelley is making Fish en Papillote. She uses flounder with herbs and vegetables. The food is baked in a parchment paper pouch, a French technique. Delicious!

Pesto Chicken Salad Wrap

Ingredients

4 cups cooked chicken, chopped + packed
1/2 cup roasted red peppers, chopped
1/2 yellow onion, diced
1/2 cup celery, chopped
1/2 cup sliced almonds
1/3 cup mayonnaise
1/3 cup plain greek yogurt
1/2 cup store bought pesto
1/2 tsp salt
1/2 tsp pepper

Instructions

  1. In a large bowl, add chicken, roasted red pepper, onion, celery, and almonds.
  2. In a small bowl, whisk together mayo, yogurt, pesto, salt and pepper.
  3. Add dressing to bowl with chicken and veggies and stir until well combined.
  4. Serve! Eat in wraps, on salads, or just straight up!
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