Ingredients

• 3 pound cooked chicken breast, cubed
• 0.75 cup mayonnaise
• 2 tablespoon lemon juice
• 1 cup celery, diced
• 0.75 cup dill pickle, diced
• 3 tablespoon fresh dill, minced
• 0.25 teaspoon black pepper
• 0.5 teaspoon sea salt
• 4 flour tortillas
• 2 cup romaine lettuce, shredded
• 1 tomato, sliced

Steps

1. Cut the cooked chicken breasts into ½-inch cubes and place in a large mixing bowl.
2. Dice the celery into small, even pieces and add to the bowl with the chicken.
3. Dice the dill pickles and add to the chicken mixture.
4. Mince the fresh dill and add to the bowl.
5. In a separate small bowl, whisk together the mayonnaise and fresh lemon juice until smooth.
6. Pour the mayo-lemon mixture over the chicken salad and stir gently with a wooden spoon until all ingredients are evenly coated.
7. Season the chicken salad with sea salt and black pepper, then stir to combine thoroughly.
8. Shred the romaine lettuce and slice the tomato into thin rounds.
9. Warm the flour tortillas according to package directions if desired (optional step to make wraps easier to roll).
10. Lay one tortilla flat on a clean surface and arrange a handful of shredded lettuce in the center of the tortilla, leaving a 1-inch border on all sides.
11. Place one-quarter of the chicken salad mixture on top of the lettuce.
12. Add two tomato slices on top of the chicken salad.
13. Fold in the left and right sides of the tortilla, then roll tightly from the bottom up, tucking the filling in as you roll to create a secure wrap.
14. Repeat steps 10-13 with the remaining three tortillas.
15. Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for easy transport.