Crunchy Chicken Salad Wraps

It seems like I’m always on some sort of quest to lose weight. I’ve tried all the diets. They all work, but they don’t all work long-term. So I’ve resorted to just eating smartly. What I mean by that is that I eat a light breakfast and a light lunch. Most days of the week, I eat a lighter dinner too. I exercise every day. And then there’s plenty of wiggle room for going out to dinner and enjoying more delicious foods when the mood strikes!

These crunchy chicken salad wraps are a recipe I make for lunch pretty often. Sometimes I skip the tortillas and just eat them in a lettuce wrap instead. I love the crunch from the cucumber and celery.

• 1½ cups chopped cooked chicken breast
• ½ cup light mayonnaise
• ¼ cup diced English cucumber
• ¼ cup minced celery
• 2 whole green onions, chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh flat-leaf parsley
• salt and freshly ground black pepper, to taste
• Four 8-inch low carb flour tortillas
• 4 medium leaves red-leaf lettuce