Leftover Chicken Salad Wraps

Chop 1 lb of cold leftover grilled lemon-herb chicken breasts (from Day 1 dinner) into 1/2-inch bite-sized cubes.

Wash 1 celery stalk thoroughly, pat dry, and finely dice.

In a medium mixing bowl, whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, and 1 tsp dijon mustard until smooth. Season with a pinch of salt and black pepper to taste.

Add the diced chicken and diced celery to the bowl, tossing with a spatula until the chicken is evenly coated in the creamy dressing.

Lay 3 large flour tortillas flat on a clean work surface. Distribute 2 cups of mixed salad greens evenly across the center of each tortilla, leaving a 1-inch border on the sides.

Spoon the chicken salad mixture evenly over the bed of greens on each tortilla.

Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom up to seal the wrap.

To pack for travel, wrap each finished wrap tightly in parchment paper or aluminum foil, then slice diagonally in half through the paper. Pack the wrapped halves snugly in an airtight container and keep cold with an ice pack until lunchtime.