This Chicken Salad Wraps Recipe will quickly become a favorite dish in your house, just like it is in ours. This is a great recipe loaded with yummy flavors that everyone will love!
The chicken salad recipe I use in this recipe is actually my chicken salad with cranberries and pecans recipe. This is one I have been using for YEARS and one that is always shown a lot of love on the blog as well. It is a healthier recipe that does not lack any flavor.
Why Make This Recipe?
For one it is a really easy recipe to make. There is nothing complicated about this process. Cook the chicken, which I like to do in the Instant Pot, throw together the salad, then make your wrap.
While chicken salad is usually made into a sandwich or served with croissants, this wrap recipe is a healthier and lighter option. Wrap that salad up with your flour tortillas or as a lettuce wrap and enjoy!
This is one of those nutritious meals. Not only is it made with lean chicken, but Greek yogurt, plenty of vegetables, and a healthier flour tortilla or lettuce wrap.
The chicken salad can be made well in advance. It will hold in the fridge for at least 5 days! So, use this as meal prep. Throw together the wraps when you are ready to serve.
Ingredients
- Chicken breasts- you can also use rotisserie chicken to simplify the dish. If not, use raw chicken breasts that we will cook.
- Salt and black pepper- This is all the seasoning you will need when you are cooking the chicken.
- Minced garlic- Used when you cook the chicken breasts for added flavor
- Celery- Make sure the celery is fresh and crisp
- Pecans- walnuts can be used or any other nut you like. I love crunchy pecans in mine!
- Dried cranberries- you can also use dried cherries or raisins if you prefer.
- Greek yogurt- I use plain nonfat Greek yogurt. You can also use plain full fat if you like. A sour cream is also an option, but again, I like Greek yogurt better.
- Mayo- I only use touch, but it does make a difference.
- Ground Mustard- if you have not tried this in a chicken salad before, I recommend it!
- Garlic and onion powder- these 2 add a lot of flavor to the salad.
- Flour tortilla- these will be used if you are making a flout tortilla wrap, if not use lettuce. There are a wide variety of tortillas out there to use- gluten-free, low carb, whole wheat, etc. If you haven't looked for tortillas at your local grocery store lately, you might be surprised at all the different kinds.
- Lettuce- you can use this shredded in the wraps, or also as the wrap itself.
- Other options- bell peppers, green onions, red onion, hot sauce, sweet grapes, blue cheese, cream cheese, water chestnuts, etc.
How To Make
- Follow these simple steps to create a good food recipe!
- Start by cooking the chicken. I like to use the Instant Pot to cook mine, but you can also cook it on the cooktop or even in a slow cooker.
- Let it cool and shred or chop.
- Make your chicken salad.
- When you are ready, assemble the wraps.
- This is an easy chicken salad wrap recipe, so go as fancy or simple as you like.
- Add in the vegetables, sauces, or extras you are using.
- Wrap it tightly. I like to cut mine in half, but this is a personal preference.
- Done!
Notes
- Whatever chicken salad you don't use right away can easily be stored in the fridge. It will hold and stay good for at least 5 days!
- This is a salad you can really mix up a bit You can add an Asian-inspired chicken salad by omitting the pecans and cranberries. Instead add in 2 teaspoons of soy sauce, ¼ cup of chopped water chestnuts, and green onions. I like to serve this one on lettuce wraps or in a flour tortilla with thinly sliced cabbage.
- You can also make it Southwest flavored. Cook the chicken, and mix in the Greek yogurt and mayo. Then add in 2 teaspoons chili powder, ½ teaspoon cumin, and ½ teaspoon ground black pepper. This can be served on a corn tortilla with black beans. It is really good!
- Another thing I like to add occasionally is a quick drizzle of olive oil and a little bit of lemon juice.
- As noted above, there are tons of tortilla options.
If you are looking for a great way to change up your boring chicken salad, make it into a wrap. Classic chicken salad has never tasted so good! This is a favorite lunch recipe of mine but is also a healthy dinner recipe. It is also one of those healthy recipes that everyone loves.
Chicken Salad Wrap Recipe
Ingredients
- 2-3 cups chicken salad, my favorite is this one.
- 4 tortillas of choice, I used flour tortillas
- lettuce
- bell peppers
- red onions
- other toppings of choice
Instructions
- Start with your tortillas on the surface for working.
- Fill them with about ½-3/4 cup each of the chicken salad.
- Top with the lettuce, bell peppers, and red onions.
- Roll closed. I like to make sure to roll it tightly so it will hold together. Hold it closed with a toothpick and cut it in half.
- You can serve this right away or make it to eat later. It will hold well for about 24 hours.
Notes
- Whatever chicken salad you don't use right away can easily be stored in the fridge. It will hold and stay good for at least 5 days!
- This is a salad you can really mix up a bit You can add an Asian-inspired chicken salad by omitting the pecans and cranberries. Instead add in 2 teaspoons of soy sauce, ¼ cup of chopped water chestnuts, and green onions. I like to serve this one on lettuce wraps or in a flour tortilla with thinly sliced cabbage.
- You can also make it Southwest flavored. Cook the chicken, and mix in the Greek yogurt and mayo. Then add in 2 teaspoons chili powder, ½ teaspoon cumin, and ½ teaspoon ground black pepper. This can be served on a corn tortilla with black beans. It is really good!
- Another thing I like to add occasionally is a quick drizzle of olive oil and a little bit of lemon juice.
- As noted above, there are tons of tortilla options.
Did you make this recipe? Let me know!