This recipe can be used for filling wraps, stuffing pasta shells, serving as a salad, with greens, or on a sandwich.

It’s delicious!

You will notice that the amounts in the pictures are more than in the following recipe.  That is because I made it for lunch for my Bible Study ladies.  There were 65 of us (plus 20 children) and I served Chicken wraps along with tuna and egg on open face buns.

Don’t worry about chopping the vegetables perfectly.  You will be putting the final mixture in your food processor.  If you don’t have a food processor you can chop it all as fine as you can.  It will have a different consistence from mine but will still be good.

preheat oven to 350

In a 9×13 baking pan, layer

1 cup coarsely chopped celery

1/2 medium onion chopped

1/2 fennel bulb.  (Just use the white part)

2 cups fresh spinach

1 cup fresh basil

add 1/2 cup water

 

Place 5 or 6 boneless skinless chicken breasts in a bowl

In a separate bowl mix together Marinade:

1/4 cup olive oil, 1 tsp. thyme, 1/2 tsp. pepper, 1/2 tsp. salt, 1 tsp. curry powder.

Toss chicken with marinade and place chicken on top of vegetables

cover with foil and bake at 350 for 90 minutes

Allow chicken to cool.

remove chicken from pan along with vegetables and chop in food processor.  Place in large bowl and add 1/4 cup juice from the pan.  Add 1/4 cup mayonnaise and stir well.  If you would like it to be a bit juicier, add a little more of the juice from the pan, 1 TBLSP. at a time.

lay your wraps on the counter and put 3 TBLSP. of chicken mixture on each.  Fold in sides and roll.  Slice each wrap into whatever size you like.

Enjoy