This recipe is inspired by the Paleo Chicken Salad Wraps by Bravo for Paleo. I’m not a huge fan of lemon flavored dishes but this recipe was good in spite of that. I decided to try a few different modifications to see if I could make this good recipe even better. The ‘Southwest’ version came out particularly well and is now one of the favorite items in my food prep rotation. This is a great dish for a few reasons: 1) it is really easy and relatively fast to make 2) it is delicious both hot and cold which makes it ideal to make ahead of time and then use for quick lunches 3) it is really easy to modify to add variety and 4) it has bacon in it!!!!
- 2 lbs cooked chicken breast or ground chicken (I use ground chicken as it speeds up prep time and it is a little easier to portion)*
- 1 lb sugar free bacon**
- 1/4-1/3 cup finely chopped celery
- 1/4-1/3 cup spiral cut or diced cucumber
- 1/4-1/3 cup diced red onion
- 1 cup Paleo Mayo (I use the mayo recipe from the Paleo Chicken Salad Wraps that inspired this recipe)
- 3 tablespoons of Tessamae’s Southwest Ranch dressing***
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon pepper
- 1 teaspoon Creole seasoning (I use Emeril’s recipe)
- Paleo Wraps
- Leafy greens (romaine, spinach, etc)
- Diced or Sliced Tomatoes
* turkey (ground or breast) can also be substituted
*** this recipe can be easily modified by using any of Tessamae’s dressings to generate “Zesty Chicken Bacon Ranch Wraps” or “Buffalo Chicken Bacon Ranch Wraps”, etc; if you try the Buffalo version, drizzle a half-spoonful of home made Paleo ranch dressing on to each wrap for a little something extra
Make the Paleo Mayo according to the recipe in the original Paleo Chicken Salad Wraps first. If you don’t have a food processor, invest the $50 or so to get one as it will make preparing recipes like dressings and mayo much easier. Note, I use twice the amount of mayo the original recipe calls for as I add extra veggies and bacon. This helps the ingredients combine. You can experiment with 1/2 cup to 1 cup of mayo at your discretion.
Once the mayo is ready, you can start frying up the bacon while also prepping some of the other ingredients. I like the bacon slightly to moderately crispy for this recipe. It adds a great texture and some excellent bacon flavor to accent the taste. While the bacon is cooking, cut up your celery, cucumber, red onion, and add them to a large mixing bowl with the mayo, Southwest Dressing, pink salt, pepper, Creole seasoning and whisk everything together. Cut up or crumble the bacon and add it to the mixture when ready.
Finally, cook the ground chicken on stove top in a large skillet over medium high heat until thoroughly cooked through. You will need to constantly monitor (flip/stir) the chicken as it cooks to avoid overcooking. It will change to a psuedo-white color and will separate/crumble as it reaches readiness. You should not see any pink/red color. If you do, keep cooking.
Add the chicken to the mixing bowl and thoroughly combine until the chicken is coated with the other ingredients.
Add some leafy greens and tomatoes to a Paleo Wrap with 2-4 spoonfuls of the chicken-bacon mixture. Roll, eat, and enjoy!