Homemade Chicken Salad Wrap

Why You’ll Love This Recipe

I enjoy this recipe because it comes together fast and doesn’t require any complicated steps. I like how the creamy dressing blends perfectly with the shredded chicken and fresh vegetables. It’s also very versatile, and I can easily adjust the ingredients depending on what I have in my kitchen. For me, it’s a perfect option for lunch or a light dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use the following ingredients to make this wrap:

• 14 oz cooked and shredded chicken
• 2 green onions, thinly sliced
• 2 oz plain unsweetened yogurt
• 4 oz mayonnaise
• 1.5 teaspoons 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
• a pinch of black pepper
• 1/2 teaspoon dried dill
• 6 tortillas (flour or whole wheat)

Directions

I start by placing the shredded chicken in a large bowl. Then I add the yogurt, mayonnaise, and Dijon mustard, mixing everything together until the chicken is well coated.

Next, I add the green onions, grated carrot, chopped spinach, diced tomatoes, and celery. I mix everything gently so the vegetables are evenly distributed.

I then add the lemon zest, lemon juice, grated Parmesan, black pepper, and dried dill. I stir again until all the flavors are combined into a creamy, well-seasoned chicken salad.

Once the filling is ready, I lay out the tortillas and spoon a portion of the chicken salad into the center of each one.

I fold in the sides and roll the tortillas tightly into wraps. I like to slice them in half for easier serving, but I can also keep them whole.

Servings and timing

This recipe makes about 4 servings.

I usually need around 15 minutes to prepare everything, making it a very quick and convenient meal.

Variations

I like to switch things up depending on my mood. Sometimes I add avocado slices for extra creaminess.

If I want more crunch, I include chopped nuts like almonds or walnuts. I also enjoy adding cucumber or bell peppers for extra freshness.

For a lighter version, I reduce the mayonnaise and use more yogurt instead.

storage/reheating

I store the chicken salad in an airtight container in the refrigerator for up to 2 days. I prefer assembling the wraps just before eating so the tortillas don’t become soggy.

Since this is a cold dish, I don’t reheat it. I enjoy it straight from the fridge or at room temperature.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken because it saves time and adds extra flavor.

Can I make this recipe ahead of time?

Yes, I prepare the chicken salad in advance and keep it in the fridge. I assemble the wraps just before serving.

What can I use instead of mayonnaise?

I sometimes replace part or all of the mayonnaise with yogurt for a lighter option.

Can I use a different type of bread?

Yes, I can use pita bread, sandwich bread, or even lettuce wraps instead of tortillas.

How do I keep the wraps from getting soggy?

I keep the filling and tortillas separate until I’m ready to eat, which helps maintain the texture.

Conclusion

I really enjoy making these homemade chicken salad wraps because they are quick, fresh, and full of flavor. They’re perfect for busy days when I still want something homemade and satisfying. It’s a recipe I come back to often because it’s both easy and versatile.

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