Ingredients:

• 2 tablespoons plus 1 teaspoon lemon juice (about 1½ lemons)
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped parsley
• ½ teaspoon finely chopped thyme or ¼ teaspoon dried thyme
• 1 small jalapeño, finely chopped
• 2 cups cooked shredded chicken*
• 2 tablespoons finely chopped onion
• ¼ cup finely chopped celery
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Optional:

• 4 large whole wheat tortillas to serve

Instructions:

In a medium bowl, stir the lemon juice, olive oil, garlic, parsley, thyme, and jalapeño together.

Add the chicken and onion and mix.

Add the celery, salt, and pepper.

Add 1/2 cup to a whole wheat tortilla, if desired.

*For a vegetarian version, substitute 1 1/2 cups chickpeas (1, 15-ounce can, rinsed and drained) and mash with a potato masher or fork until about 3/4 of the chickpeas are mashed.