Chicken Wrap

Ingredients:

2 boneless chicken breasts, or thighs

4 chicken bouillon cubes, or 1 Tablespoon better than bouillon

Water to cover chicken

1 teaspoon salt (or salt to taste)

1 teaspoon black pepper

2 large lettuce leaves

2 thin slices smoked ham

1/4 teaspoon celery seed (can use 1 teaspoon finely chopped celery)

2 (10 “ flour tortillas)

1/2 cup mayo of your choice

Instructions:

Add chicken, bouillon cubes or better than bouillon, salt and pepper to large pot. Cover with water. Cook until chicken is fork tender. Wash lettuce and pat dry with paper towel and keep in fridge until ready to use. Remove chicken, cover with plastic wrap and let cool. NOTE: You can strain broth, cool and store in fridge for up to a week for future use. After chicken is cool, shred and place in medium bowl. Add mayo, celery seed and additional salt and pepper if needed. Stir. You don’t want the mixture soupy. It should be able to be scooped with a cookie scoop. Warm flour tortilla in microwave for about 10 seconds. To assemble your wraps, lay lettuce leaf in middle of tortilla; lay thin piece of ham on top of lettuce leaf. Using a cookie scoop, scoop about half of mixture on ham. Start rolling from one side and gently, but tightly, roll wrap up. Do not close ends. Cut in half. Repeat with other wrap. Wrap in plastic wrap and Refrigerate any leftovers.