Introduction

This homemade chicken salad wrap is a fresh, creamy, and satisfying meal perfect for lunch or a light dinner. Combining tender shredded chicken with crisp vegetables and a tangy yogurt-mayo dressing, it’s easy to prepare and delicious to eat. Wrap it all up in a warm tortilla for a handheld delight.

Four cut wraps stacked on a round white plate, each wrap showing three layers: a thin beige tortilla on the outside, a thick creamy white filling mixed with pieces of green spinach leaves, orange carrot bits, and small red sun-dried tomato pieces in the middle, and fresh green spinach at the base of the filling. The plate sits on a gray cloth on a white marbled surface, with blurred white flowers in a white pot and a bowl of shredded carrots in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz cooked and shredded chicken
2 green onions, thinly sliced
2 oz plain, unsweetened yogurt
4 oz mayonnaise (Hellmann’s recommended)
1.5 tsp Dijon mustard
1/2 carrot, finely grated
1.5 oz spinach, roughly chopped
1 oz tomatoes, diced
1 celery stalk, finely diced
Zest of 1/2 lemon
Juice of 1/2 lemon
1 oz Parmesan cheese, finely grated
Pinch of black pepper
1/2 tsp dried dill
6 tortillas (flour or whole wheat) for serving

Instructions

Step 1: Prepare the vegetables to make assembly quick and easy. Finely dice the celery and tomatoes into small pieces. Thinly slice the green onions, and finely grate the carrot. Zest half the lemon into a small bowl and roughly chop the spinach into bite-sized pieces.
Step 2: In a large mixing bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth. Stir in the lemon juice, dried dill, black pepper, and grated Parmesan cheese.
Step 3: Add the shredded chicken and all the prepared vegetables to the dressing. Fold gently with a spatula or wooden spoon until everything is evenly coated and combined.
Step 4: Warm the tortillas slightly either by heating them in a dry skillet over medium heat for 20-30 seconds per side or microwaving wrapped in a damp paper towel for 15-20 seconds to make them pliable.
Step 5: Lay each tortilla flat and spoon about 1 to 1.5 cups of chicken salad onto each, placing it slightly off-center. Fold in the sides, then roll tightly from bottom to top to form the wrap.
Step 6: Serve immediately, or for a warm, crispy finish, place the wraps seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and warmed through.

Tips & Variations

Substitute Greek yogurt for plain yogurt for extra creaminess and protein.
Add chopped nuts such as walnuts or pecans for extra crunch.
Use whole wheat or spinach tortillas for added fiber and flavor.
Swap mayonnaise for avocado to keep the wrap lighter and add healthy fats.
Include dried cranberries or raisins for a touch of sweetness.

Storage

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep tortillas separately wrapped in foil or plastic wrap to prevent drying out. To reheat assembled wraps, warm gently in a skillet or microwave until heated through, but be mindful that the tortilla may soften.

How to Serve

The image shows a stack of four tortilla wraps on a white plate, placed on a white marbled surface with a light gray cloth underneath. Each wrap is cut in half to reveal creamy filling inside with visible layers: a white creamy spread mixed with small pieces of orange carrot and green herbs, and a layer of fresh green spinach leaves close to the wrap. The tortillas are light beige with faint, toasted brown spots scattered over the surface. To the right, there is a white bowl filled with thin, bright orange carrot sticks. In the background, there is a blurred white vase with small white flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing into the salad.

Is it possible to make this recipe dairy-free?

Absolutely. Use a dairy-free yogurt alternative and omit or replace the Parmesan cheese with nutritional yeast or a dairy-free cheese to keep it dairy-free.