Chicken Salad Wraps

Brit subscribes to Food Network Magazine and some time ago she found Emeril Lagasse's Chicken Salad with Fresh Herbs recipe which looked really good. The original recipe called for removing the pit from a halved avocado and spooning the chicken salad into the middle. That idea sounds fantastic, but we decided to make to make sandwich/wraps instead.

Chicken Salad

Serves 4

2 lbs boneless, skinless chicken breasts (we used meat from a whole chicken that Brit roasted)
Salt
Pepper
2 tbsp olive oil (for cooking the chicken if you don't already have leftover meat)
1 cup mayo
1-2 tsp garlic, minced
2 tbsp dijon mustard (the original recipe called for 1 tsp, but that is barely anything. Trust me, the extra dijon mustard really makes this dish great)
1/2 cup celery, finely diced
1/4 cup celery leaves, chopped
3/4 red onion, diced
3 tbsp fresh herbs, chopped (we use parsley, but tarragon is also recommended)
1/2 tsp celery seeds
1/3 tsp cayenne pepper

Since we used leftover meat from a whole chicken roaster, we tore up the meat into small, bite-sized pieces. In a large bowl, mix the meat, mayo, garlic, mustard, celery, celery leaves, celery seeds, red onion, herbs, and cayenne pepper. Season with salt and pepper.

We then added the mix to some leftover tortilla wraps with some pieces of cheddar cheese and heated it up in the microwave until the cheese was melty. Om nom nom!