Chicken Salad Wrap Recipe

Prepare chicken

If not already cooked, poach, roast or use leftover cooked chicken. Cool and shred or dice into bite-sized pieces until you have about 2 cups.

In a medium bowl combine 1/2 cup Greek yogurt, 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Whisk until smooth.

Add 1 tablespoon fresh lemon juice, 1/2 cup finely diced celery and 2 tablespoons very finely minced red onion to the dressing. Stir to combine.

Fold the shredded chicken into the dressing mixture until evenly coated. Stir in 1 teaspoon dried parsley (or 1 tablespoon chopped fresh), 1/2 teaspoon freshly ground black pepper and 3 teaspoons salt. Taste and adjust seasoning—add more lemon, salt or pepper as desired.

If using, gently fold in 1/2 cup halved grape or cherry tomatoes to avoid breaking them up. Chill the chicken salad in the refrigerator for at least 15 minutes to meld flavors (optional but recommended).

Warm the 4 tortillas briefly in a dry skillet over medium heat for 10–20 seconds per side or in the microwave for 10 seconds to make them more pliable.

Lay a tortilla flat. Place two large washed lettuce leaves in the center lengthwise, leaving space at the edges for folding.

Spoon about 1/2 cup of the chilled chicken salad onto the lettuce in a line down the center of the tortilla. If using avocado, add 3–4 slices on top of the chicken salad.

Arrange tomato slices on top of the chicken (or to the side) and lightly season them with a pinch of the 1/4 teaspoon salt and 1/8 teaspoon black pepper reserved for tomato/avocado.

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then roll tightly away from you to form a wrap. Repeat for remaining tortillas.

Slice each wrap in half on a slight diagonal. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 24 hours. If storing, keep extra dressing separate or expect tortilla to soften over time.