Creamy Chicken Salad Wrap — your new favorite lunch

Creamy Chicken Salad Wrap is a quick, satisfying meal you can make in minutes and enjoy any time of day. This classic wrap combines tender shredded chicken with a tangy, creamy dressing and crisp vegetables, making it a crowd-pleaser for lunches, picnics, and light dinners. If you enjoy handheld sandwiches with a comfort-food feel, consider trying a different take with our cheesy chicken garlic wraps for a cheesy, savory cousin to this bright, creamy option.

This article walks you through why this recipe works, how to make it step by step, ingredient notes and swaps, helpful tips, creative variations, serving ideas, storage guidance, nutrition estimates, and answers to common questions. Read on for everything you need to know to make a reliable, delicious Creamy Chicken Salad Wrap every time.

why make this recipe

This Creamy Chicken Salad Wrap is fast, flexible, and familiar, making it a great go-to recipe for many reasons. It’s ideal when you have leftover cooked chicken but don’t want the fuss of a long recipe. The mix of mayonnaise and Greek yogurt keeps the filling rich but balanced, and crunchy bits of celery, onion, and pickles add texture and bright flavor.

It’s also highly adaptable. Swap ingredients to match what you have in the fridge or to fit dietary needs. You can make it lighter, creamier, chunkier, or smoother with small tweaks. It’s portable and lunchbox-friendly, making it perfect for work lunches, road trips, or a picnic. Finally, because it’s assembled rather than cooked, this wrap is fast and low-stress—great for busy days.

how to make Creamy Chicken Salad Wrap

This method focuses on simple mixing, careful seasoning, and clean assembly so every bite is balanced and fresh. Follow the steps below using the ingredient measurements provided in the Ingredients section.

Gather and measure all ingredients so assembly is smooth.
Use a large bowl to combine the shredded chicken and creamy components first; this helps the dressing coat the chicken evenly.
Stir in the diced celery, red onion, and chopped dill pickles. Adjust the amounts if you prefer more crunch or less tang.
Taste and season with salt and pepper. Because mustard and pickles add tang and sodium, start with a small amount of salt and add more only if needed.
Lay your tortillas flat on a clean surface. If you like a toasted wrap, warm tortillas briefly in a skillet or microwave for 10–15 seconds; warm wraps roll and seal more easily.
Place lettuce leaves on each tortilla if using, spoon the chicken salad mixture down the center, then fold the sides and roll tightly so the filling stays contained.
Cut each wrap in half on the diagonal to show the filling and make it easier to eat. Serve immediately or wrap tightly in foil or parchment for transport.

Ingredients :

2 cups cooked chicken, shredded
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup chopped dill pickles
Salt and pepper to taste
2 large tortillas or wraps
Lettuce leaves (optional)

Ingredient notes and substitutions:

Cooked chicken: Shredded rotisserie chicken, poached chicken breast, or leftover roasted chicken all work well. If you prefer white meat only, use breast; for more flavor, use a mix with thigh meat. For a vegetarian option, replace chicken with cooked chickpeas mashed slightly or use shredded king oyster mushrooms for a meaty texture.
Mayonnaise and Greek yogurt: The recipe uses both for creaminess and tang. You can make it lighter by increasing Greek yogurt and using reduced-fat mayo, or omit mayo and use all Greek yogurt for a tangier, lower-fat version. Vegan mayo and dairy-free yogurt work for a plant-based swap.
Dijon mustard: Adds a subtle bite. Yellow mustard is milder and acceptable; whole-grain mustard gives a nutty texture.
Dill pickles: Add bright acidity and crunch. If you don’t have pickles, capers or a squeeze of lemon juice will add acidity; chopped apple will add crunch and a touch of sweetness.
Tortillas: Use flour, whole wheat, or gluten-free wraps as needed. For a low-carb option, large lettuce leaves or low-carb tortillas can replace the wraps.
Lettuce leaves: Optional, but they provide a refreshing crunch and help keep the wrap from becoming soggy.

Directions :

In a large bowl, combine the cooked chicken, mayonnaise, Greek yogurt, and Dijon mustard. Stir until the chicken is evenly coated.
Add the diced celery, diced red onion, and chopped dill pickles. Mix gently to distribute the vegetables without breaking up the chicken excessively.
Taste the mixture and season with salt and pepper to your preference. Remember that pickles and mustard contribute saltiness, so season gradually.
Lay the tortillas flat on a clean surface. If you like, warm them briefly so they roll more easily.
Place lettuce leaves on each tortilla if using. Spoon the chicken salad mixture down the center of each tortilla, dividing it evenly between the two.
Fold in the sides and roll the tortilla tightly from the bottom up to form a wrap.
Cut each wrap in half at a diagonal and serve immediately, or wrap each in foil or parchment for a packed lunch or picnic.

Pro Tips for Success Creamy Chicken Salad Wrap

Use warm or room-temperature chicken: Cold chicken straight from the fridge can make the dressing firm up and feel less integrated. Allow refrigerated chicken to sit for 10–15 minutes or use slightly warm chicken for a silkier texture.
Chop uniformly: Dice the celery, onion, and pickles into small, uniform pieces so every bite gets a balanced mix of flavors and textures.
Adjust creaminess gradually: Add mayo and yogurt in stages. Start with slightly less than measured and add more if you want a looser, creamier filling.
Prevent sogginess: If you plan to pack the wraps ahead of time, place a crisp lettuce layer between the tortilla and the salad to keep moisture away from the wrap. Alternatively, store the filling separately and assemble when you’re ready to eat.
Taste as you go: Small adjustments—an extra teaspoon of mustard, a squeeze of lemon, or a pinch of sugar—can bring the filling into perfect balance. Always taste before wrapping.
Secure the roll: For neat serving and transport, tuck the ends and roll tightly, or use a toothpick to hold the wrap together while cutting.

Flavor Variations Creamy Chicken Salad Wrap

Classic Curry Chicken Salad: Add 1–2 teaspoons curry powder and a handful of golden raisins or chopped apple. This gives a warm, slightly sweet flavor that pairs beautifully with the yogurt base.
Mediterranean Twist: Swap dill pickles for chopped kalamata olives and add 1–2 tablespoons chopped fresh parsley. Replace Dijon with a squeeze of lemon and a pinch of oregano.
Crunchy Apple & Walnut: Stir in 1/2 cup chopped apple and 1/4 cup toasted walnuts for sweet crunch. Add a dash of honey or maple syrup if you prefer a slightly sweet dressing.
Spicy Chipotle: Mix in 1–2 teaspoons chipotle in adobo (minced) or chipotle powder with a splash of lime for a smoky, spicy kick.
Herby Lemon: Fold in chopped fresh dill, chives, and parsley with an extra squeeze of lemon for a bright, herb-forward wrap.

Serving Suggestions Creamy Chicken Salad Wrap

Picnic Plate: Pair the wrap with fresh fruit like grapes or sliced melon and a simple green salad for a balanced outdoor meal.
Light Lunch: Serve the wrap with a cup of vegetable soup, a handful of oven-roasted chickpeas, or a few cucumber slices and cherry tomatoes for a lighter but satisfying lunch.
Party Appetizer: Cut the wrapped sandwiches into small pinwheels for a party platter. Secure each slice with a toothpick for easy serving.
Bento Box: Add a side of hummus, baby carrots, and a few whole-grain crackers to create a lunchbox-friendly meal.
Brunch Buffet: Place the sliced wraps on a platter alongside deviled eggs and a platter of fresh fruit and pastries for a relaxed brunch spread.

Storage and Freezing Instructions Creamy Chicken Salad Wrap

Refrigerating the filling: Store any leftover chicken salad in an airtight container for up to 3–4 days. Keep it chilled and use within this timeframe for best quality and food safety.
To avoid soggy wraps: If you plan to make the filling ahead of time, keep it in the refrigerator and assemble the wraps just before eating. If you must assemble ahead, layer lettuce between the filling and tortilla or wrap each tightly in plastic wrap, then foil.
Freezing: Freezing assembled wraps is not recommended because tortillas and lettuce will become soggy when thawed. However, you can freeze the chicken salad filling without the tortillas. Place the filling in a freezer-safe container, leave a little headspace, and freeze for up to 2 months. Thaw overnight in the refrigerator and stir well before serving. Note that texture may change slightly after freezing because of the mayonnaise and yogurt; you may need to add a splash of yogurt or a little extra mayonnaise to refresh the consistency.
Reheating: If you use leftover refrigerated filling and want it warm, gently warm the chicken alone (not the dressing) and then stir it into the chilled dressing. Avoid microwaving the fully dressed mixture; it will separate and lose its creamy texture.

Nutrition Facts (Per Serving)

These nutrition facts are estimates for one wrap (half the recipe), using typical store-bought ingredients like standard mayonnaise and 10-inch flour tortillas. Exact values depend on brand choices and portion sizes.

Calories: ~870 kcal
Protein: ~52 g
Carbohydrates: ~39 g
Fat: ~56 g
Fiber: ~2.5 g
Sodium: ~1,270 mg

Notes on these estimates:

The calorie and fat totals reflect the use of regular mayonnaise and two large flour tortillas. Using reduced-fat mayonnaise, low-carb tortillas, or all Greek yogurt in place of some mayo can significantly lower calories and fat.
Sodium is relatively high due to pickles, mustard, mayo, and store-bought tortillas. To reduce sodium, rinse chopped pickles, use low-sodium mayonnaise, and choose low-sodium bread or wrap options.
Protein is substantial because of the 2 cups of cooked chicken; the wrap makes a filling meal that provides a strong protein boost.

FAQ About Creamy Chicken Salad Wrap

Can I make this wrap gluten-free?

Yes. To make the Creamy Chicken Salad Wrap gluten-free, use a gluten-free tortilla or a large collard green leaf as the wrap. Check that any condiments and pickles you use are labeled gluten-free, as mustard and some processed condiments can sometimes contain small amounts of gluten or be processed in shared facilities. The filling itself—chicken, mayonnaise, Greek yogurt, celery, onion, and pickles—is naturally gluten-free when using gluten-free condiments.

How long does chicken salad stay fresh in the fridge?

Homemade chicken salad stored in an airtight container will typically stay fresh in the refrigerator for 3–4 days. Keep it chilled and avoid leaving it at room temperature for more than two hours. If you notice any off smells, a change in color, or a slimy texture, discard it. For best texture, prepare the filling close to the time you plan to eat it or keep the dressing and solid ingredients separately and combine them just before serving.

Can I use rotisserie chicken or canned chicken?

Rotisserie chicken is an excellent shortcut and adds great flavor. Remove the skin, shred or chop the meat, and measure 2 cups for this recipe. Canned chicken can work in a pinch, though it has a different texture and often comes packed in water or broth—drain it well and pat dry. If using canned chicken, you may want to gently mash it to create a cohesive texture similar to shredded chicken.

What are good side dishes that pair with this wrap?

Good sides include fresh fruit, crispy veggie sticks (carrots, cucumbers, bell peppers), a side salad, chips, soup, or a simple grain salad like tabbouleh. For a lighter meal, pair a half wrap with a small cup of soup or a salad. For a heartier plate, add roasted potatoes or a grain-based salad.

How can I make this lower in fat or calories?

To reduce fat and calories, use reduced-fat mayonnaise or cut the mayo in half and increase the Greek yogurt to compensate for creaminess. Choose low-fat or nonfat Greek yogurt, and select low-calorie tortillas or large lettuce leaves as the wrap. Reducing or omitting pickles and using less mayonnaise are effective ways to lower calories without sacrificing too much flavor.

Is it safe to freeze the chicken salad with mayo?

Freezing chicken salad that contains mayonnaise can alter the texture upon thawing because mayonnaise and yogurt can separate and become watery. If you want to freeze, do so without the mayonnaise and yogurt dressing: freeze the shredded chicken alone, then thaw and mix with fresh dressing when you’re ready to serve. If you do freeze dressed salad, expect some change in texture and be prepared to stir in a little fresh yogurt or mayo after thawing.

Final Thoughts

Creamy Chicken Salad Wrap is a dependable, adaptable recipe that fits many mealtime needs—from quick lunches to picnic fare. With a balance of creamy dressing, tender chicken, and crunchy vegetables, it’s easy to customize and to scale up for a crowd. Keep the filling chilled, taste and adjust seasoning as you go, and remember small swaps—like yogurt for mayo or apples for pickles—can change the mood of the wrap without complicating prep.

Whether you stick to the classic version or try one of the suggested flavor twists, these wraps offer satisfying texture and flavor with minimal hands-on time. Enjoy crafting your perfect wrap, and don’t be afraid to experiment with what you have on hand.