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Creamy No-Mayo Chicken Salad Lunch Wraps

Creamy No-Mayo Chicken Salad Lunch Wraps - featured image
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These creamy, tangy chicken salad wraps use Greek yogurt instead of mayo for a healthier twist. Perfect for quick lunches, meal prep, or potlucks, they come together in under 15 minutes with simple ingredients.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ cup apple, finely diced (Honeycrisp or Fuji)
  • ½ cup celery, finely diced (about 2 stalks)
  • 2 tablespoons red onion, minced
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • ½ teaspoon salt (kosher preferred)
  • ¼ teaspoon black pepper (freshly ground)
  • 4 large flour tortillas (burrito-size, about 10 inches)
  • 1 cup fresh spinach or lettuce leaves
  • ¼ cup sliced almonds or walnuts (optional)

Instructions

  1. Prepare the chicken: If using a rotisserie chicken, remove skin and shred meat into bite-sized pieces (about 3 cups). If using raw chicken breasts, place in a pot, cover with salted water, bring to a gentle boil, then reduce to a simmer and cook for 12-15 minutes until cooked through. Let cool slightly, then shred while still warm.
  2. Dice the vegetables: Core the apple and dice into small, uniform pieces (about ¼-inch cubes). Dice the celery the same size. Mince the red onion finely.
  3. Make the dressing: In a large mixing bowl, combine Greek yogurt, Dijon mustard, and fresh lemon juice. Whisk until smooth and uniform. Taste and adjust with more lemon if needed.
  4. Combine everything: Add shredded chicken, diced apple, celery, red onion, fresh dill, salt, and pepper to the bowl with the dressing. Mix gently with a spatula until evenly coated.
  5. Chill (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes to let flavors meld.
  6. Prepare the wraps: Lay tortillas flat on a clean work surface. If stiff, microwave for 10 seconds to make pliable.
  7. Assemble: Place a small handful of fresh spinach or lettuce in the center of each tortilla. Spoon about ¾ cup of chicken salad mixture onto the greens. If using almonds, sprinkle on top.
  8. Roll the wraps: Fold the sides of the tortilla inward over the filling. Fold the bottom edge up and over the filling, tucking tightly. Roll forward, keeping tension, until sealed.
  9. Slice and serve: Cut each wrap in half diagonally with a sharp knife. Serve immediately or wrap tightly in plastic wrap for later.

Notes

For best results, let the chicken salad filling rest in the fridge for at least 30 minutes to allow flavors to meld. Use a barrier layer of greens between the filling and tortilla to prevent sogginess. The filling can be stored separately for up to 3 days. For dairy-free, use thick plant-based yogurt. For gluten-free, use corn or lettuce wraps.

Nutrition

Keywords: chicken salad wraps, no mayo chicken salad, Greek yogurt chicken salad, easy lunch wraps, meal prep chicken salad, healthy chicken wraps

Find it online: https://forkmila.com/creamy-no-mayo-chicken-salad-lunch-wraps-easy-best-recipe/