I love sandwiches ! I never understood why it was seen by many as subpar, or something to eat when you’re short on time. A tasty sandwich can lighten up my day. When I was studying in Korea, I bought ready-made egg sandwiches at least once a week from the 7-eleven near my uni. They only contained eggs, mayo, and bread. I do not know their secret, but it was deliciously soft and moist. I wish I could find them in France.
Egg salad is always a good idea, especially in some sort of bread. Hence, this sandwich. The addition of chicken helps build the flavour and texture. The much-needed shallots, green onion and celery brighten up this classic blend while adding some crunch. Just add some creamy and tangy mayo with sriracha, and you’ve got yourself a damn good wrap.
Feel free to replace the wrap with another type of bread of your liking.
Leftover chicken, egg & celery wrap – Recipe
Ingredients – Advice & key points
- Mayonnaise : I recommend using a homemade mayonnaise. You can use my recipe for a foolproof mayonnaise.
- Chicken : I usually make this sandwich when I have leftover chicken. Alternatively, you can quickly pan-fry 1 large or 2 small chicken breasts, which will only take around 5 minutes per side.
- Salt and pepper : Use enough of them ! In simple recipes such as this one, you cannot be lacking in the seasoning department.
- For my vegetarian friends, I would double the amount of eggs, squish them a little with a fork, and mix them directly with the rest of the ingredients. As it would lack a bit in texture, I’d recommend using classic bread slices instead of a thin wrap.
Let’s wrap !
Leftover chicken, egg and celery wrap
Description
Your upgraded egg salad, with more texture thanks to the chicken, and a real fresh and tangy taste from the use of vinegar, shallots, green onion and celery.
Ingredients
Instructions
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Prep your ingredients
Cook your chicken if not using leftover.
Then, prep your mayo if using homemade.
Bring a pot of water to a boil. Add your eggs. Afer 10 minutes, remove them. When cold, peel them and quarter them.
Chop up your veggies : mince your celery stalks, shallots, and green onion.
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Mix your filling
In a bowl, shred your chicken using two forks, or your bare hands !
Add your celery, shallots and green onions, along with half of your mayo and your sriracha sauce. Add half of the amount of salt, and your pepper. Mix.
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Wrap it !
Warm your wraps around 30 seconds per side on a heated pan or 30 seconds in the microwave ; they'll get more pliable.
Add a small tablespoon of mayo per wrap, then some arugula and half of your filling. Finish with your eggs. Add your remaining salt upon the eggs.
Fold your wrap ! (see video)
Et voilà !! You're done !
Don't wait too long when heating your wraps ; they'd get crispy !