鸡肉沙拉卷
Lunch35 分钟4 份简单关于此食谱
经典的鸡肉沙拉包裹在软面粉玉米饼中——奶油味十足、爽脆可口、令人满足。采用嫩白煮鸡肉、脆芹菜、甜红洋葱和酸味蛋黄酱调料制成，这是一款可靠的食谱，绝不会让你失望。完美适合快速午餐、meal prep 或随意招待。
步骤说明
- 1
Place the chicken breasts in a saucepan and cover with cold water by about 1 inch. Add the salt, bay leaf, and black peppercorns. Bring to a boil ^[over medium-high heat], then immediately reduce the heat to a gentle simmer.
- 2
Simmer the chicken breasts for 12–15 minutes, or until cooked through and no longer pink in the center. The thickest part should reach an internal temperature of %[165°F]. Remove from the pot and let cool for 10 minutes.
- 3
Once cool enough to handle, shred or chop the chicken breasts into bite-sized pieces using two forks or a knife. Set aside.
- 4
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
- 5
Add the shredded chicken breasts, diced celery, red onion, sweet pickle relish, and parsley (if using) to the bowl with the dressing. Stir everything together until evenly coated. Taste and adjust seasoning — add more salt, lemon juice, or Dijon mustard to your preference.
- 6
For best flavor, cover the chicken salad and refrigerate for at least 15 minutes before assembling.
- 7
Lay a large flour tortillas flat on a clean surface. Place a large romaine lettuce leaf in the center, leaving a 2-inch border at the bottom. Spoon about 3/4 cup of chicken salad onto the lettuce. Add tomato slices and avocado if using.
- 8
Fold the bottom edge of the large flour tortillas up over the filling, then fold in the two sides, and roll firmly away from you to form a tight wrap. Slice in half on a diagonal and serve immediately, or wrap tightly in plastic wrap or aluminum foil to pack for later.
