Smoked Chicken Salad Wraps

Here's a sure cure for the Tuesday blaahhhs.  How about some Chicken Salad Wraps for lunch today?  You can serve these cold, or grill them slightly on a sandwich press (we use a George Foreman grill) or in a skillet.  Smoking the chicken first gives it a really nice added flavor.   Top with anything you like.

Chicken Salad Wraps

Ingredients

1 lb. chicken thighs

1 chicken breast

¼ of a medium onion, chopped
2 tbl. chopped green onions (including some of the green tops)

dash ground black pepper

¼ tsp. garlic powder

2 tsp. chopped parsley

¼ cup finely chopped celery

¼ cup sliced almonds, toasted in butter

2 hard boiled eggs, chopped

mayonnaise (to taste)

1 tsp. soy sauce

¼ cup black olives, thinly sliced (optional)

flour tortillas

1 cup fresh spinach or lettuce (for topping)

½ cup tomato, chopped

1 avocado, chopped

Directions

·         Grill the chicken until fully cooked, then allow to cool to room temperature

·         Remove the skin from the chicken and discard, then chop up the meat

·         In a large bowl, mix the chicken, onion, black pepper, garlic powder, and parsley

·         Grind this mixture in a meat grinder or food processor until finely minced, then remove to a large bowl

·         Add the celery, almonds, and hard boiled eggs and mix well

·         Add mayonnaise to the consistency you like (not too dry), soy sauce, and black olives (if using)

·         Spread the chicken mixture on each flour tortilla and top with the spinach or lettuce, tomato, and chopped avocado

·         Roll up the tortillas (burrito style) and either serve cold, or lightly brown in a sandwich press or skillet (if browning, lightly butter or spray with a non-stick butter spray)