Homemade Chicken Salad Wrap Recipe
This Homemade Chicken Salad Wrap recipe combines tender shredded chicken with fresh vegetables, a creamy yogurt and mayonnaise dressing, and zesty lemon for a light yet flavorful meal. Perfectly wrapped in warm tortillas, these wraps are easy to assemble and versatile for lunch, snack, or light dinner occasions.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken Salad
- 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 plain unsweetened yogurt
- 4 oz mayonnaise (Hellmann’s recommended)
- 1.5 tsp Dijon mustard
Assembly
- 6 tortillas (flour or whole wheat)
Instructions
- Prepare vegetables and chicken: Finely dice the celery and tomatoes into small uniform pieces. Thinly slice the green onions, separating parts if desired. Grate the carrot finely and zest half a lemon directly into a bowl. Roughly chop the spinach. Have the cooked, shredded chicken ready for mixing.
- Make the creamy dressing: In a large bowl, whisk together yogurt, mayonnaise, and Dijon mustard until smooth. Add lemon juice, dried dill, black pepper, and grated Parmesan cheese, stirring to combine evenly.
- Combine salad ingredients: Add shredded chicken and all prepared vegetables into the bowl with the dressing. Gently fold with a spatula or wooden spoon until the chicken and vegetables are thoroughly coated with the creamy mixture.
- Warm tortillas: Heat tortillas slightly in a dry skillet over medium heat for 20-30 seconds on each side, or wrap in a damp paper towel and microwave for 15-20 seconds to make them pliable.
- Assemble wraps: Lay each tortilla flat and spoon 1 to 1.5 cups of chicken salad mixture slightly off-center. Fold in the sides and then roll tightly from bottom to top, applying gentle pressure to secure the wrap.
- Optional warming: Serve immediately cold or for added texture, place wraps seam-side down in a hot skillet for 1-2 minutes per side until lightly golden and filling is warm.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- Adjust seasoning with extra black pepper or lemon juice to taste.
- Try whole wheat tortillas for added fiber and nutrients.
- Optional: Add chopped nuts or dried cranberries for texture and sweetness.
- Keep assembled wraps refrigerated if not eating right away, consume within 24 hours.
- Warming wraps in skillet adds a nice golden crust and melts the cheese slightly.
Keywords: chicken salad wrap, homemade chicken wrap, easy chicken wrap recipe, healthy chicken salad, yogurt chicken salad, lunch wrap
