| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 4 servings |
Ingredients
- One 6-pound whole fryer chicken
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 5 cloves garlic, smashed
- 5 sprigs fresh thyme
- 1 lemon, cut in quarters
- 3/4 cup 2-percent Greek Yogurt
- 1/4 cup mayo
- 2 tablespoons Dijon mustard
- 1/2 cup toasted walnuts, chopped
- 1/4 cup dried cranberries, chopped
- 2 celery ribs, diced
- 1 small red onion, minced
- 2 lemons, zested and juiced
- 2 tablespoons chopped fresh tarragon
- One 6-ounce can water chestnuts, drained and chopped
- Salt and freshly cracked black pepper
- Four 12-inch whole wheat tortillas
- 1 pint broccoli sprouts
- 2 Roma tomatoes, sliced
Instructions
- For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
- Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
- Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
- When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
- Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
- For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
- For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
Reviews
This was actually really good to my surprise. I omitted the water chestnuts, walnuts (mainly because I didnt want them getting soggy) and broccoli sprouts. Will make this again to have in the fridge for my lunches.
Does very well with rotisserie chicken too!!!
did anybody not use the broccoli sprouts? If you didn’t, what did you replace with? I can’t get to store now and would still like to make them. thanks in advance
lemony, tasty and healthy!
I would love it if you could put the info about calories, fat etc. on all of the recipes from food network
Easy
easy, tasty and healthy
Great wrap. Family liked it. I cooked up chicken breasts instead of a whole chicken. I will omit the tarragon next time as it was too strong.
Absolutely fabulous. I always roast my own chicken so that I can get the quality I like, and this recipe is one of the best, even if you never make it into a salad. I substituted pecans for walnuts (I don’t care for them) and a shredded carrot for one of the ribs of celery. And sliced avocado is a great addition. Thank you for another outstanding, easy to do and flavorful recipe!
This had so many great ingredients to put together and I was excited for the flavor, but the two lemons just killed it and wasted the whole salad 🙁 I would make it again with the zest only!!