Cream Cheese Chicken Salad Wraps

Another chicken salad recipe for the books. This recipe is actually been a regular in this house for a few years. I just LOVE chicken salad…it’s quick, easy, and yummy. Although, this chicken salad isn’t as healthy as the quinoa & arugula chicken salad posted last week. It is equally yummy though. And…if you omit the dried cranberries, it would be keto friendly as well. This recipe makes a lot, and it great for meal prep. My favorite way to eat is on a fluffy, butter croissant, but that would cause it to be super unhealthy…so in an effort for moderation, lettuce wrapping the chicken salad is a great substitute. Again, I used rotisserie chicken for this recipe. But I’ve used canned chicken, grilled chicken, and boiled chicken. Prepare the chicken breasts however you’d like.

Cream Cheese Chicken Salad Wraps

serving size: 3/4 cup

ingredients:

16oz cream cheese softened a little

1/3 cup avocado oil mayo

1 cup unsweetened dried cranberries

3/4 cup celery, chopped

1 cup walnuts, chopped

2 chicken breasts, cooked and diced

directions:

Place the cream cheese and mayo in a bowl and whip with an electric mixer until combined and fluffy. Add in the rest of the ingredients and stir to combine. Serve immediately with romaine lettuce leaves, bread, or croissants. Refrigerate up to a week.

I’ve also added in halved grapes, diced apples, and used almonds instead of walnuts. The combinations are almost endless. Get a little creative with this recipe. It is also super yummy to add in a teaspoon of curry powder, or turmeric into the cream cheese mixture.