Irresistibly Easy Chicken Salad Wraps for Quick Lunches
These Chicken Salad Wraps combine tender chicken and vibrant vegetables with a zesty dressing, making them a quick and satisfying meal.
Equipment
- Mixing bowl
- skillet
- Grater
- Knife
- Cutting Board
Ingredients
For the Chicken Salad
- 14 oz Chicken (cooked and shredded) Use rotisserie or leftover chicken for easy prep.
- 2 Green Onions (thinly sliced) Adds a fresh, crunchy element to the mix.
- 2 oz Yogurt (plain, unsweetened) Lightens the dish while keeping it creamy.
- 4 oz Mayonnaise Binds everything together with its rich flavor.
- 1.5 tsp Dijon Mustard Provides a subtle tang that elevates the dish.
- 1/2 Carrot (finely grated) Offers a natural sweetness and vibrant color.
- 1.5 oz Spinach (roughly chopped) Brings freshness and essential nutrients.
- 1 oz Tomatoes (diced) Adds juiciness and a burst of flavor.
- 1 stalk Celery (finely diced) Introduces a satisfying crunch.
- 1/2 Lemon Zest (from lemon) Brightens up the flavors with zesty notes.
- 1/2 Lemon Juice (from lemon) Balances the creaminess with a splash of acidity.
- 1 oz Parmesan Cheese (finely grated) Adds depth and a savory umami touch.
- pinch Black Pepper Essential for seasoning the mixture.
- 1/2 tsp Dried Dill Complements the flavors perfectly.
For the Wraps
- 6 Tortillas (flour or whole wheat) Use your favorite type to encase the delicious filling.
Instructions
How to Make Chicken Salad Wrap
- Begin by finely dicing the celery and tomatoes, thinly slicing the green onions, grating the carrot, zesting the lemon, and roughly chopping the spinach.
- In a medium bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth. Then, combine with lemon juice, dill, black pepper, and Parmesan cheese.
- Gently fold the shredded chicken and all of the prepared veggies into the dressing mixture until every bite is evenly coated.
- Heat the tortillas in a skillet or microwave until warm and pliable.
- Spoon 1 to 1.5 cups of the chicken salad mixture onto the tortillas off-center, fold the sides in, and roll tightly from the bottom.
- For a delightful crunch, toast the wraps seam-side down in a skillet for 1-2 minutes until golden brown.
Notes
Serve with kettle-cooked potato chips for a classic crunch! Store chicken salad mixture and tortillas separately for optimal freshness.