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!
Ingredients
Scale
- 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
Instructions
- 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).
- While the chicken cooks, finely chop celery and bell peppers. In a bowl, combine veggies with Greek yogurt, Dijon mustard, herbs, salt, and pepper.
- Once cooked, let chicken rest briefly before shredding into bite-sized pieces.
- Fold shredded chicken into the yogurt mixture until well combined.
- Place tortillas flat; spoon filling onto one side and roll tightly.
- 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