Chicken Salad Wrap with Cilantro Aioli + Lettuce

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Pasture-raised chicken is higher in good fats and vitamins and lower in saturated fat and cholesterol than conventionally-raised poultry. This recipe calls for a whole pasture-raised bird. A pressure cooker is a good way to make quick work of the job if you have one.


One whole cooked pasture-raised chicken

Tortillas or flatbread

½ head leaf lettuce


3 cloves garlic

½ teaspoon salt

1 teaspoon curry powder

1 teaspoon turmeric

1 teaspoon ground mustard

¼ cup golden raisins

1 bunch cilantro

1 whole pasture-raised egg

½ cup sunflower seed oil (or any mild, neutral oil)

2 tablespoons olive oil

2 tablespoons lemon juice


To make quick work of a whole pasture-raised chicken, cook it in a pressure cooker. It’s also fine to roast or grill the chicken, but this takes about an hour longer. Whichever way you cook it, the internal temperature of the bird needs to be no less than 165 degrees when done.

While you are waiting for the chicken to cool, blend the garlic and salt in a food processor. Then drop in the spices, herbs, and raisins and chop until fine, followed by the whole, raw egg. Drizzle the oil into the whirling chamber of the food processor bit by bit, then top off with the lemon juice.

When the meat is cool enough to handle, chop it into cubes and toss with the cilantro mayonnaise sauce. Stuff the tortillas or flatbreads with lettuce and chicken salad, then chill in a refrigerator until completely cool.