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Homemade Chicken Salad Wrap

Delicious Homemade Chicken Salad Wrap: Your Easy Lunch Solution

Enjoy this Homemade Chicken Salad Wrap filled with flavor and freshness for a satisfying lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 wraps
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 14 oz Chicken, cooked and shredded Use rotisserie chicken for convenience or poached/baked for that homemade touch.
  • 2 Green Onions, thinly sliced Replace with regular onions if you prefer a stronger taste.
  • 2 oz Yogurt, plain, unsweetened Greek yogurt makes an excellent substitution for extra thickness.
  • 4 oz Mayonnaise Feel free to use your favorite brand for a personal touch.
  • 1.5 tsp Dijon Mustard Substitute with yellow mustard if that's what you have on hand.
For the Vegetables
  • 1/2 Carrot, finely grated Bell peppers can be a refreshing alternative.
  • 1.5 oz Spinach, roughly chopped Swap in shredded lettuce for a lighter option.
  • 1 oz Tomatoes, diced Grape tomatoes work beautifully and can be traded for diced cucumbers.
  • 1 stalk Celery, finely diced Fennel can provide a nice twist if you're feeling adventurous.
For the Dressing
  • 1/2 Lemon Zest Lime zest can be used if you're out of lemons.
  • 1/2 Lemon Juice You can use bottled juice in a pinch.
  • 1 oz Parmesan Cheese, finely grated Use nutritional yeast for a dairy-free option if preferred.
  • Pinch of Black Pepper Feel free to omit for a milder flavor.
  • 1/2 tsp Dried Dill Thyme or oregano can be great substitutes.
For Assembly
  • 6 Tortillas, flour or whole wheat Try lettuce wraps or gluten-free tortillas for a change.

Equipment

  • Mixing Bowl
  • Skillet
  • whisk
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

Preparation
  1. Begin by prepping your vegetables for the homemade chicken salad wrap. Dice the celery and tomatoes, thinly slice the green onions while separating the whites from the greens, and grate the carrot. Zest and juice the lemon, and chop the spinach roughly.
  2. In a large mixing bowl, combine the yogurt, mayonnaise, Dijon mustard, lemon juice, dill, black pepper, and finely grated Parmesan cheese. Whisk these ingredients together until the mixture is smooth and creamy.
  3. Gently fold in the shredded chicken along with all the prepared vegetables into the dressing to ensure everything is coated evenly without overmixing.
  4. To prepare your tortillas for wrapping, heat a skillet over low-medium heat. Place each tortilla in the skillet for 20 to 30 seconds per side until they're warmed.
  5. Lay each warm tortilla flat on a clean surface and spoon 1 to 1.5 cups of the chicken salad mixture slightly off-center. Carefully fold in the sides of the tortilla and then roll it tightly from the bottom.
  6. For an extra touch, heat a skillet over medium heat and place the assembled wraps seam-side down. Toast each wrap for 1 to 2 minutes per side until they’re golden and warmed through.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 65mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store assembled wraps in an airtight container for up to 4 days. Prepare chicken and chop vegetables up to 3 days in advance.

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