Carrot Chicken Salad Wraps
Serves: 24 wraps
  • 3 bone-in, skin on, chicken breasts – about 3 to 3½ lbs. total
  • 1 tablespoon olive oil
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1¼ cups (5 ounces) finely grated carrots
  • 1 cup (3½ ounces) walnuts, coarsely chopped and toasted
  • 1 cup (5 ounces) raisins
  • 3 celery stalks, chopped
  • 3 scallions, chopped (white and light green parts)
  • ¾ cup homemade avocado mayonnaise (recipe in notes) or store-bought mayonnaise
  • 12 - 8-inch sun-dried tomato wraps or other orange colored wraps (i.e. tomato, tomato basil)
  • 2 ounces parsley (curly, NOT flat-leaf)
  1. Preheat oven to 350 degrees and pace chicken breasts on a baking sheet. Brush all over with olive oil, and then sprinkle evenly with salt and pepper. Place pan on the bottom rack of oven and roast for 40 minutes.
  2. When the chicken is done remove it from the oven and immediately cover the pan tightly with aluminum foil. Let the chicken rest like this for at least 1 hour and up to 3 hours. Once the chicken is completely cooled, cut each breast in half crosswise, remove the skin and bones, and pull the chicken apart with your fingers into bite size pieces following the grain of the meat. (Alternatively, you can cut the chicken into ½ inch cubes.)
  3. Combine the chicken meat, carrots, walnuts, raisins, celery, scallions, and mayonnaise. Mix until well combined. Taste and adjust seasoning if necessary.
  4. Cut each wrap in half. Starting directly in the middle of the wrap, on the cut edge, roll it into a cone shape. Holding the cone shaped wrap in one hand, spoon the chicken salad into it with your other hand. Place it seam side down on a platter. Stick sprigs of curly parsley into the top. Repeat with remaining wraps.
½ cup avocado oil
1 egg
1 teaspoon salt
¼ tsp. freshly ground black pepper

Put the avocado oil, egg, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise.
Yield: ¾ cup
Recipe by Queen of My Kitchen at