Lemon Thyme Chicken Salad Wraps

Ingredients:

Chicken

• 1 whole roasting chicken weighing 2.5 kg.
• Olive oil to brush the chicken
• 5 cloves garlic, crushed
• 5 fresh sprigs of thyme
• 1 lemon, cut into 4 pieces

Salad

• 3/4 cup Greek yogurt, 2% fat
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 0.5 cup toasted walnuts, chopped
• 1/4 cup dried cranberries, chopped
• 2 stalks celery, diced
• 1 small red onion, chopped
• Zest and juice of 2 lemons
• 2 tbsp chopped fresh tarragon
• 1 can (170g) canned water chestnuts, drained and chopped

Wrap (roll)

• 4 whole grain tortillas, 30cm in diameter.
• 2 cups broccoli sprouts
• 2 plum tomatoes, thinly sliced

Preparation:

1. Preheat oven to 200°C and position the rack on the middle shelf of the oven.
2. Chicken:
   
   Place the chicken on a rack set over a baking sheet or roasting pan and brush it with olive oil. Season the chicken generously with salt and black pepper. Stuff the cavity with garlic, thyme, and lemons. Place the chicken breast-side down on the rack.
3. Bake the chicken for 1 hour at 200°C (400°F), then increase the oven temperature to 230°C (450°F) and bake until the internal temperature of the breast reaches 160°F (71°C) and the skin is golden brown, another 30-45 minutes. Let the cooked chicken rest and cool.
4. When the chicken is handleable, remove the legs, wings, and any dark meat, setting it aside for another use or simply eating it. Remove the skin from the breast. Shred the breast with your hands and place it in a bowl. Season with salt and pepper to taste.
5. Salad:
   
   In a bowl, combine yogurt, mayonnaise, mustard, walnuts, dried cranberries, celery, onion, lemon zest and juice, tarragon, and water chestnuts, and season with salt if needed. Stir in the shredded chicken.
6. Top whole-grain tortillas with some broccoli sprouts and tomato slices, then top with the chicken salad. Wrap and enjoy!