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
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
- 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.
- 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.
- 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.
- 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.
- 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
