Short on time? Use a rotisserie chicken or yesterdays chicken leftovers!
Yield: 2-3 Large Wraps
In a large pot, add the water, chicken, carrots, 2 celery stalks, onion, bay leaves and peppercorns. Bring to a boil and slightly lower heat, cooking chicken approximately 15 minutes or until no longer pink inside. Remove chicken and set aside to cool.
When cooled, shred or dice chicken and add to a bowl with mayonnaise, diced celery, tarragon, onion salt, pepper
and arugula.
Mix well and serve in your favorite wrap.