Hummus Chicken Salad

I love love LOVE mayonnaise. I know that might have turned some people's stomach upside down (The Logan's!), but I love it! I once gave it up for 2 months and that was one of the hardest things ever! I can give up meat, no problem, but NOT mayonnaise. Now, that being said, I hardly ever eat it. Just too unhealthy, but if I have to choose between chocolate of mayo.... mayo it is!

Trying a chicken salad without mayo as the base was a little hard for me to do... But I am very glad that I did. I only made enough for 3-4 servings, but Ryan ended up enjoying it a lot, so I only ate one serving. It is really good, and as an example of its deliciousness, it is one of Kelly's from Healthified Kitchen's top 10 favorites- it wins for her favorite wrap!

Hummus Chicken Salad Wrap

Recipe inspired by Kelly's Healthified Kitchen, originally from Aggie's Kitchen

Makes 4 servings:

8 Tbs Sabra Hummus, classic flavor (or make your own)

4 Tbs finely diced celery (I used about 4 celery ribs, I like lots of crunch!)

2 Tbs fincely chopped green onion

2 Tbs finely chopped red bell pepper

salt and pepper to taste

20 oz chicken breast, diced

2 Tbs lemon juice, divided

1 1/2 ounce raw slivered almonds

Few handfulls lettuce

4 whole wheat tortillas

Directions:

Heat a skillet to medium heat. Add the chicken and sprinkle with salt and 1 Tbs lemon juice. Cook until no longer pink and then shred. While the chicken is cooking, in a small bowl combine hummus, celery, green onions, bell pepper, almonds, salt and pepper. Stir to combine well. Add the cooked chicken and the remaining lemon juice. Place the chicken hummus mixture onto a wrap and top with the lettuce. Enjoy!

FYI-Ryan also just topped his "BIG Salad" (I love Seinfield!) with the hummus chicken salad and really enjoyed that as well. If you want to reduce the carbs this would be a great way to do that.