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Leftover chicken, egg and celery wrap

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 !
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 30 min Total Time: 30 mins
Servings 2
Best Season Suitable throughout the year
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
  • 4 small eggs (hard boiled and quartered)
  • 300 grams cooked chicken breast or thigh (around 1 big hanfdul shredded chicken per person)
  • 2 large tortilla wraps (~25cm)
  • 1 stalk of celery (thinly chopped)
  • 1 shallot (medium-large, thinly chopped)
  • 1 green onion (thinly chopped)
  • 1 tablespoon white vinegar
  • 4 tablespoons mayonnaise (ideally homemade)
  • 1 tablespoon sriracha (large)
  • 2 handfuls arugula (optional)
  • 1 tablespoon salt (divided)
  • 1 teaspoon pepper (divided)
Instructions
  1. 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.

  2. 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.

  3. 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 ! 
Keywords: home made, sandwich, wrap, egg, chicken, egg salad
Read it online: https://multicarbs.com/recipe/leftover-chicken-egg-and-celery-wrap/

Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.