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Homemade Chicken Salad Wrap

Delicious Homemade Chicken Salad Wraps for Busy Days

Try these Homemade Chicken Salad Wraps, a satisfying and healthy meal prep option full of fresh veggies and creamy flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 wraps
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Salad
  • 14 oz Chicken, cooked and shredded Use rotisserie, poached, or leftover grilled chicken for convenience.
  • 2 Green Onions, thinly sliced Separate white and green parts for varied intensity.
  • 2 oz Yogurt, plain, unsweetened Keeps the salad lighter than pure mayo; no substitution suggested.
  • 4 oz Mayonnaise Use Hellmann's for excellent flavor.
  • 1.5 tsp Dijon Mustard Adds tanginess; no substitution suggested.
  • 1/2 Carrot, finely grated Contributes sweetness and crunch; no substitution suggested.
  • 1.5 oz Spinach, roughly chopped Can replace with other greens if preferred.
  • 1 oz Tomatoes, diced Substitution: use diced cucumbers for crunchier texture.
  • 1 stalk Celery, finely diced Offers crunch and hydration; no substitution suggested.
  • 1/2 Lemon Zest, from lemon Brightens flavors; no substitution suggested.
  • 1/2 Lemon Juice, from lemon Adds acidity; no substitution suggested.
  • 1 oz Parmesan Cheese, finely grated Could replace with nutritional yeast for dairy-free option.
  • pinch Black Pepper Adjust to taste for perfect seasoning balance.
  • 1/2 tsp Dried Dill Adds a lovely herbal note; no substitution suggested.
For the Wraps
  • 6 Tortillas, flour or whole wheat Substitution: use lettuce wraps for a low-carb alternative.

Equipment

  • Mixing bowl
  • spatula
  • grater
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables: finely dice the celery and tomatoes, thinly slice the green onions, grate half a carrot, zest half a lemon, and chop the spinach.
  2. Make the dressing: in a large mixing bowl, combine the yogurt, mayonnaise, and mustard, mixing until smooth.
  3. Add flavorings: stir in lemon juice, dill, black pepper, and Parmesan to the dressing mixture.
  4. Combine chicken and veggies: fold in the shredded chicken and all prepared vegetables until evenly coated.
  5. Warm the tortillas: heat in a skillet for about 30 seconds on each side or microwave for 10-15 seconds.
  6. Assemble the wraps: scoop 1 to 1.5 cups of chicken salad mixture onto one warmed tortilla.
  7. Roll the wraps: fold sides inward and roll tightly from bottom to top.
  8. Optional toasting: toast wraps in a skillet for 2-3 minutes until golden brown.

Nutrition

Serving: 1wrapCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 120mgIron: 1.5mg

Notes

Cool the chicken before mixing and avoid overfilling tortillas for easy rolling. Add fresh ingredients last if toasting the wraps.

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