Savory Chicken Salad Wraps for Effortless Lunch Bliss
Delicious and customizable Chicken Salad Wrap perfect for quick lunches.
Equipment
- - Large bowl
- - Skillet
- microwave
- Grater
- - Knife
- - Cutting board
Ingredients
Filling
- 14 oz Chicken, cooked and shredded Use rotisserie, poached, or leftovers.
- 2 Green Onions, thinly sliced Chives are a milder substitute.
- 2 oz Plain Yogurt, unsweetened Greek yogurt adds richness.
- 4 oz Mayonnaise Hellmann's recommended for flavor.
- 1.5 tsp Dijon Mustard Yellow mustard can be used.
- 1/2 Carrot, finely grated Experiment with radishes as a substitute.
- 1.5 oz Spinach, roughly chopped Baby kale is a great alternative.
- 1 oz Tomatoes, diced Cherry tomatoes are a good substitute.
- 1 stalk Celery, finely diced Fennel can add a different flavor.
- 1/2 Lemon Zest, from lemon Lime zest can be used.
- 1/2 Lemon Juice, from lemon Vinegar can substitute for tang.
- 1 oz Parmesan Cheese, finely grated Nutritional yeast is a dairy-free option.
- pinch Black Pepper Fresh ground pepper provides extra kick.
- 1/2 tsp Dried Dill Fresh dill can enhance flavor.
- 6 Tortillas, flour or whole wheat Opt for gluten-free if needed.
Instructions
Preparation
- Dice the celery and tomatoes, slice the green onions, grate the carrot, chop the spinach, and zest half a lemon.
- In a large bowl, combine the plain yogurt, mayonnaise, and Dijon mustard. Stir until smooth.
- Incorporate lemon juice, dried dill, black pepper, and Parmesan cheese into the mixture. Stir well.
- Gently fold in the shredded chicken and prepared vegetables until thoroughly combined.
- Heat the tortillas in a skillet or microwave until warm.
- Spoon 1 to 1.5 cups of the chicken salad mixture off-center on each tortilla.
- Fold the sides inward, then roll tightly from the bottom up, creating a snug wrap.
- Optionally toast in a skillet for 1-2 minutes on each side until golden brown.
Notes
Store in an airtight container for up to 2 days. Filling keeps in the fridge for 4 days. Freeze wrapped in plastic for up to 3 months.