Creamy Chicken Salad Wrap Recipe (Easy Meal Prep)
This easy Chicken Salad Wrap with a creamy dressing and tons of flavor is a nutritious meal you can meal prep ahead of time for an easy lunch! And it's a tasty way to use up leftover chicken.
Equipment
Ingredients
- 2 cups shredded chicken
- 2 stalks celery, chopped ~½ cup chopped
- ¼ cup red onion, chopped
- ½ cup grapes, quartered
- ¼ cup fresh parsley, loosely packed, chopped
- 2 tablespoon walnuts, chopped
For Dressing
- ½ cup Greek yogurt
- 1-2 tablespoon Dijon mustard
- 1 large lemon, juiced ~3.5 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper more to taste
For Assembling
- large tortillas or wraps, I recommend using 10 inch sized wraps
- your favorite greens
Instructions
- Shred or chop the chicken, celery, red onion, grapes, walnuts, and parsley. Whisk together the dressing ingredients in the bottom of a large bowl.
- Add the chicken and other ingredients and toss everything together. Give it a taste and add more salt as needed.
- Heat a burrito-sized wrap or tortilla to make it more pliable by covering it with a damp paper towel and microwaving it for about 10-20 seconds. Place it on a clean flat surface. Add a layer of greens on the end of the wrap closest to you, leaving at least an inch of space on the sides and bottom edge. Add a heaping half cup of the chicken salad on top of the greens in the center of the tortilla.
- To wrap, fold sides of the tortilla toward the middle. Then fold the bottom of the tortilla and tuck the edges of the wrap under. Roll the tortilla away from you to the edge.
- Hint: to make shredding the chicken even easier, pulse it a few times in a food processor!
Video
Notes
Expert Tips
- Be sure to use seasoned chicken that you like the flavor of!
- Give it a taste and add salt if needed. If you prefer a creamier chicken salad, add more Greek yogurt or a tablespoon or 2 of mayo.
- Use a burrito sized wrap to make it easier to fold!
- For the best flavor, I suggest using fresh lemon juice in the dressing instead of bottled lemon juice if possible.
- Meal Prep - chop the chicken and veggies ahead of time and make the dressing. That way everything is ready to throw together at lunchtime!
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
Tried this recipe?Let us know how it was!