Chicken Salad Wrap

The aroma of a freshly made chicken salad wrap brings back memories of sunny picnics and laughter with friends. Can you smell that? The tender chunks of chicken mingling with crisp lettuce and zesty dressing create a melody of flavors that dances on your taste buds. It’s like a flavor party in your mouth

Imagine biting into a soft tortilla filled with all these fantastic ingredients while sitting outside on a warm day. It’s the kind of dish that not only fills your belly but also warms your heart. Whether it’s a busy weekday lunch or a laid-back weekend gathering, this chicken salad wrap is the perfect solution to satisfy hunger and impress guests.

I once brought these wraps to a friend’s barbecue, and they vanished faster than I could say “chicken salad.” Everyone raved about them and even asked for my secret recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 breasts for a family-size portion; adjust as needed.
• Greek Yogurt: This adds creaminess without the guilt; opt for plain unsweetened yogurt.
• Fresh Vegetables: Consider using crunchy celery and colorful bell peppers for added texture.
• Wraps or Tortillas: Choose whole wheat or spinach wraps for extra nutrients; they add great flavor too.
• Dijon Mustard: A spoonful of this adds a tangy kick that’s hard to resist.
• Herbs (Parsley or Dill): Fresh herbs brighten up the dish; they’re a must-have

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Start by preheating your oven to 375°F (190°C). Season the chicken breasts with salt and pepper before placing them in a baking dish.

Prepare the Filling: While the chicken cooks—about 20-25 minutes—chop your veggies finely. Mix them in a bowl with Greek yogurt, Dijon mustard, herbs, salt, and pepper.

Shred the Chicken: Once cooked through (the internal temperature should be 165°F), let the chicken rest briefly before shredding it into bite-sized pieces.

Combine Ingredients: Fold shredded chicken into your yogurt mixture until everything is well combined. The colors should brighten up beautifully

Assemble Your Wraps: Lay out each tortilla flat. Spoon generous amounts of your filling onto one side and fold it over snugly. Roll it tightly like you’re wrapping up a gift.

Slice & Serve!: Cut each wrap in half diagonally and serve immediately or pack them up for lunch later. They taste amazing fresh but are also great chilled

Enjoy these tasty wraps at picnics, lunchboxes, or just because you deserve something delicious today

Perfecting the Cooking Process

Start by cooking the chicken until golden brown, then let it rest before chopping. This ensures juicy results, enhancing flavor and texture.

Add Your Touch

Feel free to swap the mayonnaise for Greek yogurt or add avocado for creaminess. Different spices can create exciting new flavors too.

Storing & Reheating

Store your chicken salad wrap in an airtight container in the fridge for up to three days. Reheat gently in the microwave or enjoy cold for a refreshing bite.

I remember making this chicken salad wrap for a picnic with friends. It was such a hit that I had to share my secret recipe—everyone wanted seconds

FAQ

How long can I store a chicken salad wrap?

You can keep it in the refrigerator for up to three days.

Can I use leftover chicken for this recipe?

Absolutely! Leftover chicken makes this recipe even quicker and more convenient.

What are some good side dishes with a chicken salad wrap?

Fresh fruit, chips, or vegetable sticks pair perfectly with the wrap for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Delightful Chicken Salad Wrap Recipe for Any Occasion

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Delight in the freshness of this chicken salad wrap, a quick and flavorful meal perfect for any occasion. With tender chicken and crisp veggies wrapped in a soft tortilla, it’s a crowd-pleaser!

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Ingredients

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• 3 boneless, skinless chicken breasts (1.5 lbs)
• 1 cup plain Greek yogurt
• 1 cup diced celery
• 1 cup diced bell peppers
• 4 whole wheat tortillas (8-inch)
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley or dill
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake for 20-25 minutes until cooked through (internal temperature of 165°F).
2. While the chicken cooks, finely chop celery and bell peppers. In a bowl, combine veggies with Greek yogurt, Dijon mustard, herbs, salt, and pepper.
3. Once cooked, let chicken rest briefly before shredding into bite-sized pieces.
4. Fold shredded chicken into the yogurt mixture until well combined.
5. Place tortillas flat; spoon filling onto one side and roll tightly.
6. Slice wraps diagonally and serve immediately or refrigerate for later.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 wrap (approximately 230g)
• Calories: 380
• Sugar: 4g
• Sodium: 680mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 75mg