Homemade Chicken Salad Wrap Recipe

Introduction

This homemade chicken salad wrap is a fresh and flavorful meal perfect for lunch or a light dinner. Creamy, tangy, and packed with vibrant veggies, it’s easy to prepare and customize. Wrap it up in a warm tortilla for a satisfying handheld treat.

Ingredients

• 14 oz chicken (cooked and shredded)
• 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
• 6 tortillas (flour or whole wheat)

Instructions

1. Step 1: Prepare the vegetables by finely dicing the celery and tomatoes, thinly slicing the green onions, finely grating the carrot, zesting the lemon, and roughly chopping the spinach to have all ingredients ready for quick assembly.
2. Step 2: In a large bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth. Add lemon juice, dried dill, black pepper, and Parmesan cheese, stirring to combine.
3. Step 3: Add the shredded chicken and all the prepared vegetables to the dressing. Fold gently with a spatula or wooden spoon until the mixture is evenly coated and combined.
4. Step 4: Warm tortillas by placing them in a dry skillet over medium heat for 20-30 seconds per side or microwaving 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 slightly off-center. Fold in the sides, then roll tightly from bottom to top, applying gentle pressure to secure the wrap.
6. Step 6: Serve wraps immediately, or for a warm, crispy finish, place them seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and heated through.

Tips & Variations

• Use Greek yogurt for extra creaminess and protein while keeping it light.
• Substitute mayonnaise with avocado for a healthier fat option and a subtle twist.
• Add chopped apples or grapes for a sweet crunch that complements the savory flavors.
• Try swapping spinach for arugula or kale for a peppery or hearty green.
• For a gluten-free version, use corn or gluten-free tortillas.

Storage

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess. Reheat wraps in a skillet or microwave briefly if desired, but they are also 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 time. Just shred it before mixing with the other ingredients.

How can I make this wrap ahead for meal prep?

Prepare the chicken salad and store it in the fridge. Keep tortillas separately and assemble wraps just before eating to maintain tortilla texture and freshness.

Homemade Chicken Salad Wrap Recipe

---

★★★★★

4.6 from 142 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: 6 wraps 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This Homemade Chicken Salad Wrap is a fresh and flavorful lunch option combining shredded chicken with a creamy yogurt and mayonnaise dressing, fresh vegetables, and zesty lemon notes. Wrapped in soft warm tortillas, it’s a quick, easy, and satisfying meal perfect for any time of the day.

---

Ingredients

Scale 1x2x3x

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 flour or whole wheat tortillas

---

Instructions

1. Prepare the Vegetables: Finely dice the celery and tomatoes into small, even pieces. Thinly slice the green onions, separating white and green parts if desired for flavor control. Grate the carrot finely, zest the half lemon, and roughly chop the spinach into bite-sized pieces. Having all these ready will speed up assembly.
2. Make the Dressing and Combine: In a large mixing bowl, whisk together the yogurt, mayonnaise, and Dijon mustard until smooth. Add lemon juice, dried dill, black pepper, and Parmesan cheese, stirring to incorporate completely. Fold in the shredded chicken and all prepared vegetables gently, ensuring the salad is evenly coated with the dressing.
3. Warm the Tortillas: Heat the tortillas slightly by placing them in a dry skillet over medium heat for 20-30 seconds on each side or wrapping them in a damp paper towel and microwaving for 15-20 seconds. This softens the tortillas and makes them easier to roll.
4. Assemble the Wraps: Lay each tortilla flat and spoon about 1 to 1.5 cups of the chicken salad slightly off-center. Fold in the sides first, then roll tightly from bottom to top, pressing firmly to maintain a snug wrap.
5. Optional Toasting: For a warm, crispy finish, place wraps seam-side down in a hot skillet and toast for 1-2 minutes on each side until golden and heated through. Serve immediately.

Notes

• You can use either flour or whole wheat tortillas based on your preference.
• Adjust the amount of mayonnaise and yogurt to control creaminess and fat content.
• For added crunch, consider adding chopped nuts or celery seeds.
• Leftover chicken salad can be stored in the refrigerator for up to 3 days.
• To make it lighter, substitute mayonnaise with additional yogurt or a low-fat mayo.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (warming tortillas and optional toasting)
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Keywords: chicken salad wrap, homemade chicken salad, chicken wraps, easy lunch, healthy chicken salad