Description
A quick and satisfying lunch option, this Creamy Chicken Salad Wrap combines tender chicken with a tangy dressing and crisp vegetables.
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)
Instructions
- 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.
Notes
For a vegetarian option, replace chicken with mashed cooked chickpeas or shredded king oyster mushrooms. Adjust creaminess gradually and prevent sogginess by adding lettuce between the filling and wrap.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American