Chicken Salad Wrap Recipe
This simple to make chicken salad wrap is the perfect light meal.
Servings: 4
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.