Creamy Lemon Chicken Salad Wraps

Wash 2 celery stalks and finely dice them. Wash 1 bunch of fresh chives and finely chop them to yield 2 tbsp of chopped chives. Wash 1 head of Romaine lettuce, dry the leaves thoroughly, and separate 8 large, crisp leaves.

Grate 1 lemon to yield 1 tsp of lemon zest, then cut it in half and squeeze out 2 tbsp of fresh lemon juice.

In a medium bowl, whisk together 1/2 cup of plain Greek yogurt, 2 tbsp of mayonnaise, 2 tbsp of fresh lemon juice, 1 tsp of lemon zest, 1/4 tsp of salt, and 1/4 tsp of black pepper until smooth. Stir in 2 tbsp of chopped chives.

Retrieve 1.5 lbs of cold leftover lemon garlic chicken breasts from the refrigerator and dice them into bite-sized 1/2-inch cubes.

Add the diced chicken and diced celery to the bowl with the yogurt dressing, folding gently with a spatula until all components are evenly coated.

Warm 4 large flour tortillas in a dry skillet over medium heat for 15 seconds per side to make them pliable.

To assemble, lay each warmed tortilla flat on a clean work surface. Place 2 Romaine lettuce leaves in the center of each tortilla, then divide the creamy chicken salad mixture evenly among them (about 3/4 cup per wrap). Fold in the sides of the tortillas and roll up tightly from the bottom. Slice diagonally and serve cold.