Chicken Tortilla Wraps (Using Leftover Roasted Chicken)

This easy and protein-packed tortilla wrap is one of my go-to recipes when I have leftover roasted chicken.  Mexican cuisine's bold flavors inspire it and make for a quick, delicious lunch or light dinner.

Ingredients:

• 2 cups roasted chicken, chopped
• 1 cup finely chopped mix of celery, white onion, and green onion
• A few leaves of lettuce
• 4 tortillas, warmed

Ingredients For the dressing:

• Salt and black pepper, to taste
• ½ tsp garlic powder
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp sour cream

Directions:

1.    Mixing the filling:

2.    Combine the chopped chicken, celery, white onion, and green onion in a large bowl.

3.    Making the dressing:

4.    Whisk together the mayonnaise, Dijon mustard, lemon juice, sour cream, garlic powder, salt, and pepper in a small bowl.

5.    Combining:

6.    Pour the dressing over the chicken mixture and toss until well-coated.  Cover and refrigerate for at least 1–2 hours to allow the flavors to blend.

7.    Assembling the wraps:

8.    Lay out the warm tortillas.  Add a few lettuce leaves to each, then spoon the chicken mixture, dividing it evenly among the tortillas.

9.    Wrapping and Serving:

10.                       Roll up each tortilla tightly into a wrap.  Serve immediately or wrap in foil for a meal on the go.