Chicken Salad Wrap with Dress It Up Dressing Champagne Vinaigrette

Directions

For the chicken salad

1. Roasting the chicken breast is easy enough, if you don't buy it pre-roasted (who are we kidding, on the busier of days, buy the rotisserie chicken.... on the busiest of days, we can all resort to store-bought chicken salad!). 

   To roast the chicken, just put the breasts in a pyrex dish with a little olive oil, salt and a squeeze of lemon on top and let them cook in a 350 degree oven for 20 minutes. You can cook the beets at the same time by wrapping them in foil and letting them steam themselves within. Remove both from oven and let them cool.

2. Once the chicken is cool, cube it, or shred it with two forks, as you prefer and place in a bowl.

3. Slice the celery and add to the bowl.

4. Rinse and chop the parsley and dill and add to the bowl.

5. In a separate bowl, combine the dressing, yogurt and lemon. 

6. Add dressing mixture to chicken and toss until thoroughly mixed. Salt and pepper to taste and then chill until ready to serve.

Assembly

1. We find the almond flour tortillas (any tortilla for that matter) are better toasted. But they don't fit in our toaster, so we just place the tortilla on top of the toaster and enjoy watching the bubbles form!

2. Once toasted, place the chicken salad on a bed of arugula. We get fancy with our cookie cutters and our beets and make them lovely, and then an extra drizzle of Dress It Up to make it splendid and voila! Lunch is served.