Savory Chicken Salad Wraps for Quick and Easy Lunch Fixes
Enjoy these Chicken Salad Wraps for a quick and satisfying lunch that’s easy to prepare.
Equipment
- Mixing bowl
- Skillet
Ingredients
For the Chicken Salad
- 14 oz cooked and shredded chicken use rotisserie, poached, or leftover grilled chicken for convenience
- 2 green onions thinly sliced
- 2 oz plain yogurt unsweetened
- 4 oz mayonnaise choose any preferred brand
- 1.5 tsp Dijon mustard adds a subtle tang
- 1/2 carrot finely grated
- 1.5 oz spinach roughly chopped
- 1 oz tomatoes diced
- 1 stalk celery finely diced
- 1/2 lemon zest and juice
- 1 oz Parmesan cheese finely grated
- pinch black pepper to taste
- 1/2 tsp dried dill or fresh dill for a vibrant flavor
For the Wrap
- 6 tortillas flour or whole wheat
Instructions
How to Make Chicken Salad Wrap
- Begin by finely dicing the celery and tomatoes, then slice the green onions, grate the carrot, zest, and juice the lemon, and chop the spinach.
- In a mixing bowl, combine the yogurt, mayo, and Dijon mustard. Whisk them together until smooth and creamy.
- Incorporate the lemon juice, dill, black pepper, and Parmesan cheese into the mixture. Stir well.
- Gently fold in the shredded chicken and all the prepared veggies until everything is evenly coated.
- Warm the tortillas in a skillet or microwave for about 10-15 seconds, making them pliable.
- Lay the tortillas flat, then spoon 1 to 1.5 cups of the chicken salad mixture slightly off-center.
- Fold the sides of the tortilla inward and roll it tightly from the bottom up, securing the filling inside.
- If desired, toast the wraps in a skillet over medium heat until golden brown.
Notes
Serve with kettle-cooked potato chips for a delightful crunch. Store chicken salad and tortillas separately for freshness.