Homemade Chicken Salad Wrap Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- (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
Find it online: https://annakocht.com/homemade-chicken-salad-wrap-recipe/
