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Chicken Salad Wrap

A creamy and fresh chicken salad wrapped in tortillas, perfect for quick lunches and meal prep.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 3 cups cooked chicken breast, diced small Rotisserie chicken works well
  • 1/2 cup mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/3 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
For the Wrap
  • 6 large (10-inch) spinach or flour tortillas
  • 1 1/2 cups mixed salad greens
  • 6 slices provolone or Swiss cheese

Method
 

Make the Dressing
  1. In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until smooth.
Add the Chicken and Mix-Ins
  1. Add the diced chicken, celery, red onion, dried cranberries, toasted almonds, and parsley to the bowl.
  2. Fold everything gently with a spatula until the chicken is evenly coated.
Season and Chill
  1. Season with salt and pepper, then taste and adjust if needed.
  2. Cover the bowl and refrigerate for at least 30 minutes.
Build the Wraps
  1. Lay the tortillas on a clean work surface. Place one slice of cheese in the center of each tortilla.
  2. Add a small handful of mixed salad greens.
  3. Spoon about 2/3 cup of chicken salad onto each tortilla, spreading it in a line slightly below the center.
Roll and Pack
  1. Fold in the sides of each tortilla, and then roll it tightly from the bottom up to fully close the filling inside.
  2. Wrap each chicken salad wrap tightly in plastic wrap or parchment paper for meal prep.

Notes

This wrap is great for meal prep. The chicken salad keeps well in the fridge for up to 4 days. Avoid freezing the assembled wraps for best texture.