Spinach Waldorf Chicken Wrap Recipe

Prepare the dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, salt and pepper until smooth and well combined.

Combine salad ingredients

Add the shredded/diced chicken, halved grapes, diced apple, diced celery, and minced red onion to the bowl with the dressing. Gently fold until all pieces are coated. Taste and adjust seasoning with more salt, pepper or lemon if desired. Refrigerate while you make candied pecans (at least 10 minutes) to let flavors meld.

Heat a small nonstick skillet over medium heat. Add the butter and allow it to melt. Stir in the pecans and sugar, tossing constantly so the sugar melts and coats the pecans evenly (about 3–4 minutes). Continue stirring until the sugar caramelizes lightly and coats the pecans, then remove from heat and immediately transfer pecans to a piece of parchment to cool and separate. Add a pinch of salt while still warm. Once cooled, roughly chop or leave whole according to preference.

If using bacon that is not yet cooked, cook bacon in a skillet over medium heat until crisp, drain on paper towels and chop into bite-size pieces. Ensure spinach and romaine are dry to prevent soggy wraps.

Lay one tortilla flat on a clean surface. Layer approximately 1 cup mixed greens (spinach + romaine) in the center, leaving a 1–2 inch border at the edges. Spoon about 0.5 cup of the Waldorf chicken salad onto the greens in a line down the center of the tortilla.

Sprinkle 1–2 tablespoons of chopped candied pecans and 1–2 slices worth of chopped bacon over the chicken salad. If desired, add a few extra halved grapes or thin apple slices for texture and appearance. Season lightly with salt and pepper to taste.

To fold: Fold the bottom edge up over the filling, fold in the two sides toward the center, then roll tightly away from you to form a sealed wrap. Place seam-side down on the cutting board. Repeat with remaining tortillas and fillings.

For best presentation and easier eating, slice each wrap diagonally in half on a bias. Serve immediately, or wrap tightly in plastic wrap and refrigerate up to 24 hours. If making ahead, add candied pecans and bacon just before serving to preserve crunch.