Chicken Salad Wrap

The sun was shining brightly as I prepared my favorite comfort food—a delicious chicken salad wrap. Picture this: juicy chunks of tender chicken mingling with crunchy veggies wrapped in a soft tortilla, inviting you to take that first savory bite. It’s like a flavor explosion wrapped in goodness. The aroma wafts through the air, teasing your senses and making your stomach grumble in anticipation. If that doesn’t make you want to dive right in, I don’t know what will

This delightful dish is perfect for summer picnics or lazy Sunday lunches at home. My fondest memories of sharing these wraps with friends always bring a smile to my face. Who can forget those backyard barbecues when the laughter flowed as freely as the sweet tea? Now let’s get our hands dirty and make some delectable chicken salad wraps that will have everyone asking for seconds

I vividly recall my niece’s eyes lighting up the first time she tasted these wraps—she declared them “the best thing ever”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for 4 generous wraps; feel free to adjust based on appetite.
• Fresh Lettuce: Crisp romaine or iceberg adds crunch and freshness; wash and dry thoroughly before use.
• Cherry Tomatoes: Sweet and juicy; cut them in half for easy handling and bright color.
• Cucumber: Adds a refreshing crunch; peel if you prefer a milder flavor.
• Mayonnaise: The creamy base of the dressing; opt for low-fat if you’re watching calories.
• Dijon Mustard: Adds a tangy kick; adjust according to your taste preference.
• Tortillas: Choose large flour tortillas for wrapping; whole wheat adds extra fiber if desired.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Chicken: Begin by boiling or grilling the boneless chicken breasts until cooked through—about 15-20 minutes should do it. Let them cool slightly before shredding into bite-sized pieces.

Create the Dressing: In a mixing bowl, combine mayonnaise with Dijon mustard. For an extra zing, add lemon juice or chopped herbs like dill. Stir until smooth and well-blended.

Add Veggies to the Mix: Toss shredded chicken into the dressing along with chopped lettuce, halved cherry tomatoes, and diced cucumbers. Mix gently but thoroughly so all ingredients are coated in creamy goodness.

Prepare Your Tortilla: Lay out a tortilla on a clean surface. Spoon generous amounts of the chicken salad mixture onto one side of the tortilla.

Wrap It Up: Fold in both sides of the tortilla over the filling then roll it tightly from bottom to top. Ensure it’s snug but not bursting at the seams.

Slice and Serve!: Cut your wraps in half diagonally for that fancy café look! Serve immediately or pack them up for later—either way, they’ll be delicious

Make sure you enjoy every last bite of this fun-to-make dish! I promise you’ll savor every mouthful of flavor-packed goodness wrapped up just for you

Perfecting the Cooking Process

Start by cooking the chicken thoroughly, then let it rest before chopping. While it cools, chop your veggies. This sequence ensures juicy chicken and fresh toppings.

Add Your Touch

Feel free to swap out ingredients; try Greek yogurt instead of mayo for a lighter option. Adding fruits like grapes or apples gives a sweet crunch that elevates the dish.

Storing & Reheating

Store your chicken salad wrap in an airtight container in the fridge for up to three days. For best taste, enjoy it cold without reheating.

Cooking this chicken salad wrap was a hit during my last picnic! Friends couldn’t stop raving about how refreshing and tasty it was, making me feel like a culinary genius.

FAQ

Can I use leftover chicken for this wrap?

Absolutely! Leftover rotisserie chicken works wonderfully for an easy meal prep option.

What vegetables pair well with chicken salad wraps?

Crisp lettuce, cucumbers, and bell peppers add great crunch and color to your wraps.

Is this recipe suitable for meal prep?

Yes! These wraps store well in the fridge and are perfect for grab-and-go lunches.

Print

Easy and Delicious Chicken Salad Wrap

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Enjoy a fresh and flavorful chicken salad wrap, filled with crunchy veggies and creamy dressing, perfect for a quick lunch or snack.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4 wraps 1x
• Category: Lunch
• Method: No cooking required after chicken is prepared
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 cups fresh lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 4 large flour tortillas

Instructions

1. Cook the chicken breasts by boiling or grilling until fully cooked (15-20 minutes). Let cool and shred into bite-sized pieces.
2. In a bowl, mix mayonnaise and Dijon mustard until smooth. Optionally add lemon juice or herbs for extra flavor.
3. Combine shredded chicken, lettuce, cherry tomatoes, and cucumber in the dressing, mixing until evenly coated.
4. Lay a tortilla flat and spoon the chicken salad mixture onto one side. Fold in the sides and roll tightly from bottom to top.
5. Cut wraps in half diagonally and serve immediately or refrigerate for later.

Nutrition

• Serving Size: 1 wrap (250g)
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg

Keywords: Swap mayo for Greek yogurt for a lighter version. Add fruits like grapes or apples for extra sweetness.