Chicken Salad Wrap

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Chicken Salad Wrap is fresh and healthy lunch that's ready in minutes! The creamy chicken salad, crisp lettuce, and soft tortilla create a light yet satisfying meal that's perfect for any occasion, making it a great option for on-the-go.

Prep Time25

Total Time25

Course: lunch, Main Course

Cuisine: American

Servings:

Calories: 516kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

Dressing

½ cup mayonnaise or half mayo and half greek yogurt
1 teaspoon dijon mustard
1 teaspoon lemon zest
2 tablespoon lemon juice freshly squeezed
½ teaspoon kosher salt
¼ teaspoon black pepper

Chicken Salad Wrap

2 cups diced cooked chicken
1 crisp apple cored and diced, honey crispy, granny apple, fuji apple
½ cup seedless grapes halved
½ cup chopped walnuts
⅔ cup celery stalks about 2 medium celery stalks, diced
1 small shallot minced
2 scallions thinly sliced
4-8 butter or romaine lettuce leaves
4 large flour tortillas 8-10 inches

Instructions

Make dressing - To a large mixing bowl, add mayonnaise and/or greek yogurt, dijon mustard, lemon zest, lemon juice, kosher salt, and black pepper. Stir until combined.
½ cup mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon lemon zest, 2 tablespoon lemon juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Make salad - Add chicken, diced apple, halved grapes, chopped walnuts, diced celery, minced shallot, and thinly sliced scallions to the bowl. Fold the ingredients until they are evenly coated in the dressing. Be sure to scrape the bottom of the bowl while folding to ensure you incorporate all of the dressing.
2 cups diced cooked chicken, 1 crisp apple, ½ cup seedless grapes, ½ cup chopped walnuts, ⅔ cup celery stalks, 1 small shallot, 2 scallions
Add the filling - Place the tortilla on a flat surface and place 1-2 pieces of lettuce horizontally in the center of the tortilla. Add a scoop of chicken salad and gently spread it out with the back of a spoon.
4 large flour tortillas, 4-8 butter or romaine lettuce leaves
Roll the wrap - Using both hands, fold the outer edges of the tortilla inward, over the filling, about 1-2 inches. Roll the bottom edge of the tortilla up tightly, tucking in the lettuce and chicken salad as you go. Tuck and roll the wrap closed until the seam is facing down. Cut in half and enjoy!

Video

Notes

Wrap Tips

Chop all your ingredients to a uniform size for even distribution of the ingredients throughout the salad.
Use a large tortilla to make it easier to roll and prevent the ingredients from falling out.
Be careful not to overfill the tortilla or the wrap will be difficult to roll and fall apart. We recommend using a ½ cup of filling for an 8-inch tortilla and ¾-1 cup of filling for a 10-inch tortilla.
Warm the tortilla to make it more pliable and easy to roll.

Storage

This wrap is best enjoyed fresh. If you have leftover wrap, refrigerate it in an air-tight container then enjoy within 1 day or the tortilla will get soggy. If you have extra leftover chicken salad, refrigerate it in an air-tight container for up to 3 days.

Nutrition