Chicken Salad Wraps Recipe

Season and cook chicken

Pat chicken breasts dry. Rub with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 18–22 minutes. Remove chicken to a plate and let rest 5–10 minutes.

Shred or dice chicken

Using two forks or a knife, shred or dice the rested chicken to bite-sized pieces. Place into a medium mixing bowl to cool slightly while you prepare the dressing.

Make the dressing

In a small bowl, whisk together 1 cup mayonnaise, 1 tablespoon plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, and 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried). Season the dressing with a pinch of salt and pepper, taste and adjust (add more lemon or mustard if you want tang).

Combine chicken with dressing

Pour the dressing over the shredded/diced chicken. Stir gently to coat evenly. Set aside while you prepare the mix-ins so flavors meld for 5–10 minutes (can be chilled).

Prepare mix-ins: finely dice 1 cup celery and 1/4 cup red onion. Halve or dice 1/2 cup red grapes or apple, depending on your choice (if using apple, toss quickly in a little lemon juice to prevent browning). If using nuts, toast 1/4 cup walnuts or almonds in a dry skillet over medium heat 2–3 minutes until fragrant; cool and chop.

Fold mix-ins into chicken: Add the celery, red onion, grapes or apple, and toasted nuts (if using) to the bowl with the dressed chicken. Gently fold to combine so the pieces remain distinct. Taste and adjust seasoning with salt and pepper to taste.

Warm the wraps (optional): Lightly warm 4 large flour tortillas in a dry skillet 10–15 seconds per side or wrap in a damp paper towel and microwave 15–20 seconds to make them more pliable.

Assemble the wraps: Lay a warmed tortilla flat. Place about 1/2 cup mixed greens or baby spinach in the center. Spoon about 3/4 to 1 cup of the chicken salad on top of the greens (adjust to preference). Sprinkle a little extra cracked black pepper if desired.

Fold and serve: Fold the bottom edge up over the filling, then fold the sides in and roll tightly into a wrap. Repeat with remaining tortillas and chicken salad. Cut each wrap in half on the diagonal and serve immediately, or wrap in foil and refrigerate up to 24 hours for a packed lunch.