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Creamy No-Mayo Chicken Salad Wraps

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These creamy chicken salad wraps use Greek yogurt instead of mayo for a healthier, tangy twist. Packed with tender chicken, crunchy celery, sweet grapes, and fresh dill, they’re perfect for lunchboxes and stay fresh for hours without getting soggy.

Ingredients

Scale
  • 3 cups cooked chicken breast, shredded or diced (about 2 large breasts)
  • ¾ cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 2 ribs celery, finely diced
  • ½ cup red grapes, halved or quartered
  • ¼ cup red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 to 6 large flour tortillas (burrito-sized)
  • 1 cup leafy greens (butter lettuce, spinach, or arugula)
  • ¼ cup toasted sliced almonds (optional)
  • ¼ cup dried cranberries (optional)

Instructions

  1. Prepare the chicken: If using raw chicken breasts, place in a pot, cover with cold water, add 1 teaspoon salt, and bring to a gentle simmer. Cook for 15-18 minutes until internal temperature reaches 165°F (74°C). Let cool, then shred or dice. If using rotisserie chicken, remove skin and shred. You need about 3 cups.
  2. Prep vegetables: Dice celery into small ¼-inch (6 mm) pieces. Mince red onion finely. If desired, soak minced onion in cold water for 5 minutes to mellow flavor, then drain.
  3. Halve grapes: Slice grapes in half lengthwise or quarter if large, aiming for pieces similar in size to celery.
  4. Make dressing: In a large mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper. Whisk until smooth. Taste and adjust seasoning.
  5. Combine ingredients: Add shredded chicken, diced celery, minced red onion, halved grapes, and fresh dill to the dressing. Fold gently with a spatula until everything is evenly coated without smashing the chicken.
  6. Chill mixture: Cover bowl and refrigerate for at least 30 minutes (or up to overnight) to let flavors meld.
  7. Prepare tortillas: If tortillas are stiff, warm them in a dry skillet over medium heat for 15 seconds per side, or microwave between damp paper towels for 20 seconds.
  8. Assemble wraps: Lay a tortilla flat. Place a small handful of leafy greens in the center, leaving 2 inches (5 cm) of space on each side. Spoon about ¾ cup of chilled chicken salad on top of greens, shaping it into a log.
  9. Roll wraps: Fold sides of tortilla inward over filling. Starting from bottom edge, roll tightly away from you, keeping snug but not squeezing filling out. Place seam-side down.
  10. Slice and serve: Use a sharp knife or pizza cutter to slice each wrap diagonally in half. For lunch packing, wrap each half tightly in parchment paper or plastic wrap.

Notes

Do not overmix the chicken salad to avoid mushy texture. Drain watery yogurt through a fine-mesh strainer lined with paper towel for 15 minutes if needed. Season in layers for deeper flavor. The chicken salad tastes better after resting in the fridge for at least 30 minutes. Toasting tortillas adds flavor and helps prevent sogginess. Always use a greens layer between tortilla and filling to keep wraps from getting soggy.

Nutrition

Keywords: chicken salad wraps, no mayo chicken salad, healthy lunch wraps, Greek yogurt chicken salad, lunchbox recipes, easy chicken wraps

Find it online: https://jollyfork.com/creamy-no-mayo-chicken-salad-wraps/