Ingredients
Units
Scale
For the Wraps:
- Fresh chicken - shredded
- Fresh tomato - sliced thin
- Fresh red onion - sliced thin
- Shredded salad greens - your favorite
- Mozzarella - shredded
- Mayonnaise
For the Lemon and Oregano Potato Salad:
- 5 lbs. of potatoes - peeled and boiled
- 3 - 4 stalks of celery - diced
- 1 small to medium red onion - sliced thin
- Juice of 1 lemon - plus the rind sliced
- 2 cloves of garlic - chopped
- 3/4 tsp. salt
- 1 tsp. black pepper
- 1 tbs. of dried oregano or fresh oregano
- 4 tbs. olive oil
Instructions
To Build the Wraps:
- Heat on wraps on a griddle. Place the shredded mozzarella on the wrap followed by the shredded salad greens, sliced tomato, sliced onion, shredded chicken and a dab of mayonnaise.
- Fold the wrap and let the shredded mozzarella seal the wrap closed.
Potato Salad:
- Cook the potatoes for 12-15 minutes, or until fork tender. Let cool. Cube the potatoes and place in a large bowl.
- Add the celery, onions, garlic, salt, pepper, dried oregano, lemon juice, lemon rind and olive oil.
- Toss the salad and place in the refrigerator until ready to use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
