Homemade Chicken Salad Wrap Recipe
This Homemade Chicken Salad Wrap recipe features tender shredded chicken mixed with fresh vegetables and a creamy yogurt-mayo dressing, all wrapped in warm tortillas for a quick, healthy, and delicious meal option. Perfect for lunches or light dinners, these wraps can be enjoyed immediately or lightly toasted for added texture and warmth.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
For the Chicken Salad
- 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
For Serving
- 6 tortillas (flour or whole wheat)
Instructions
- Prepare the Vegetables: Finely dice the celery stalk and tomatoes into small, uniform pieces. Thinly slice the green onions, separating white and green parts if preferred. Finely grate the carrot using a box grater or microplane, zest half a lemon directly into a small bowl, and roughly chop the spinach into bite-sized pieces. This prep ensures everything is ready for quick assembly.
- Make the Dressing and Combine: In a large mixing bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth and well blended. Add lemon juice, dried dill, black pepper, and grated Parmesan cheese to the dressing and stir to combine. Add the shredded chicken along with all the prepared vegetables, folding gently with a spatula until evenly coated and combined.
- Warm the Tortillas: Slightly warm the tortillas by placing them in a dry skillet over medium heat for 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them pliable and prevents tearing.
- Assemble the Wraps: Lay each tortilla flat, spoon 1 to 1.5 cups of the chicken salad mixture slightly off-center. Fold in the sides first, then roll tightly from bottom to top, applying gentle pressure to form a snug wrap.
- Optional Toasting: To add texture and warmth, place the wraps seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and the filling is warmed through. Serve immediately.
Notes
- Using plain yogurt mixed with mayonnaise keeps the salad creamy but lighter than all mayo.
- Warming the tortillas before assembly helps prevent them from cracking or tearing.
- For extra flavor, feel free to add chopped herbs like parsley or basil.
- Leftover chicken salad can be stored in the refrigerator for up to 2 days.
- For a gluten-free option, substitute tortillas with gluten-free wraps or large lettuce leaves.
Keywords: Chicken salad wrap, homemade chicken salad, yogurt chicken salad, easy lunch recipe, healthy wraps, chicken tortilla wrap
Find it online: https://mixitwitjoe.com/homemade-chicken-salad-wrap-recipe/
