Homemade Chicken Salad Wrap Recipe

Introduction

Homemade chicken salad wraps are a fresh and satisfying meal that combines tender shredded chicken with crisp vegetables and a creamy, tangy dressing. Perfect for a quick lunch or light dinner, these wraps are easy to prepare and customizable to your taste.

Ingredients

• 14 oz chicken (cooked and shredded)
• 2 green onions (thinly sliced)
• 2 oz plain, unsweetened yogurt
• 4 oz mayonnaise (such as Hellmann’s)
• 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)

Instructions

1. Step 1: Prepare all vegetables: finely dice the celery and tomatoes, thinly slice the green onions, finely grate the carrot, zest the lemon into a small bowl, and roughly chop the spinach. This makes assembly quick and easy.
2. Step 2: In a large mixing bowl, whisk together yogurt, mayonnaise, and Dijon mustard until smooth. Add lemon juice, dried dill, black pepper, and Parmesan cheese; stir to combine.
3. Step 3: Add shredded chicken and all prepared vegetables to the bowl. Fold gently with a spatula or wooden spoon until everything is evenly coated and well mixed.
4. Step 4: Warm the tortillas by heating them in a dry skillet for 20-30 seconds per side or microwaving them wrapped in a damp paper towel for 15-20 seconds to make them pliable.
5. Step 5: Lay each tortilla flat and spoon 1 to 1.5 cups of the chicken salad mixture slightly off-center. Fold in the sides, then roll from bottom to top, applying gentle pressure to secure the wrap.
6. Step 6: Serve immediately or for a warm, crispy option, place wraps seam-side down in a hot skillet for 1-2 minutes per side until golden and heated through.

Tips & Variations

• For extra crunch, add toasted nuts like walnuts or pecans to the salad mixture.
• Swap mayonnaise for Greek yogurt to lighten the dressing further while adding tang.
• Add sliced avocado inside the wrap for creaminess and healthy fats.
• Use whole wheat or spinach tortillas for added fiber and nutrients.
• Fresh herbs such as parsley or cilantro can brighten the flavor if you prefer fresh to dried dill.

Storage

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep tortillas separately to prevent them from becoming soggy. Reheat wraps gently in a skillet or microwave if you prefer a warm meal, though they are equally delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves preparation time. Just shred the meat before mixing.

How can I make this wrap gluten-free?

Simply use gluten-free tortillas or lettuce leaves as a wrap substitute to keep it gluten-free.

Homemade Chicken Salad Wrap Recipe

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★★★★★

4.9 from 128 reviews

This Homemade Chicken Salad Wrap recipe features tender shredded chicken mixed with a creamy yogurt and mayonnaise dressing, combined with fresh vegetables, lemon zest, and Parmesan cheese for a bright, flavorful filling. Wrapped in warm tortillas and optionally lightly toasted, this dish is perfect for a quick, satisfying lunch or light dinner with a balance of protein and veggies.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 5 minutes (for warming tortillas and optional toasting)
• Total Time: 20 minutes
• Yield: 6 wraps 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Salad Filling

• 14 oz chicken (cooked and shredded)
• 2 green onions (thinly sliced)
• 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

Dressing

• 2 oz yogurt (plain, unsweetened)
• 4 oz mayonnaise (Hellmann’s preferred)
• 1.5 tsp Dijon mustard

Assembly

• 6 tortillas (flour or whole wheat)

Instructions

1. Prepare Vegetables: Finely dice the celery stalk and tomatoes into small, uniform pieces. Thinly slice the green onions, and finely grate the carrot. Roughly chop the spinach into bite-sized pieces. Zest half a lemon into a small bowl to have all fresh ingredients ready for mixing.
2. Make Dressing and Combine: In a large mixing bowl, whisk together the plain yogurt, mayonnaise, and Dijon mustard until smooth. Add the lemon juice, dried dill, black pepper, and grated Parmesan cheese, stirring well to create a creamy dressing. Fold in the shredded chicken and all the prepared vegetables gently with a spatula until everything is evenly coated.
3. Warm Tortillas: Heat tortillas in a dry skillet over medium heat for 20-30 seconds per side or microwave wrapped in a damp paper towel for 15-20 seconds to make them pliable and easier to roll.
4. Assemble Wraps: Lay each warmed tortilla flat, spoon 1 to 1.5 cups of chicken salad mixture slightly off-center. Fold in the sides and roll tightly from bottom to top, applying gentle pressure to form a snug wrap.
5. (Optional) Toast Wraps: For extra texture and warmth, place wraps seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and filling is warmed through. Serve immediately.

Notes

• Use cooked, shredded chicken from leftovers or rotisserie for convenience.
• The yogurt and mayonnaise combination reduces calories and adds creaminess with less fat than pure mayo.
• Adjust lemon juice and zest to taste for desired brightness.
• Whole wheat tortillas add fiber and nutrients, but flour tortillas work well too.
• To make ahead, assemble chicken salad and store separately from tortillas to prevent sogginess.
• Optional to add nuts like chopped almonds or walnuts for crunch.

Keywords: Chicken salad wrap, chicken wrap recipe, healthy chicken salad, easy chicken wraps, yogurt mayonnaise dressing