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Wholesome No-Mayo Chicken Salad Lunch Box Wraps

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These creamy, crunchy chicken salad wraps use Greek yogurt instead of mayo, with tender chicken, sweet grapes, and fresh dill. Perfect for lunch boxes, they come together in 15 minutes and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie recommended)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • 2 stalks celery, finely diced
  • 1/2 cup red grapes, halved or quartered
  • 3 to 4 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste
  • 4 to 6 large flour tortillas (burrito-sized)
  • Butter lettuce or romaine leaves (optional)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces to yield about 3 cups.
  2. Make the dressing: In a large mixing bowl, combine Greek yogurt, Dijon mustard, honey, and fresh lemon juice. Whisk until smooth. Taste and adjust honey or lemon if needed.
  3. Add the crunchy bits: Toss in diced celery, halved grapes, sliced green onions, and chopped fresh dill. Stir to coat evenly.
  4. Add the chicken: Add shredded or diced chicken to the bowl. Fold gently with a rubber spatula or spoon until evenly coated. If mixture seems dry, add another tablespoon of yogurt; if too wet, add more chicken.
  5. Season and rest: Season with salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper). Let mixture rest for 5 minutes to meld flavors.
  6. Prepare the tortillas: Lay tortillas flat on a clean work surface. If using lettuce, place a few leaves in the center of each tortilla, leaving space around edges.
  7. Assemble the wraps: Divide chicken salad mixture evenly among tortillas (about 3/4 cup per wrap), placing it in the center on top of lettuce.
  8. Roll the wraps: Fold sides of tortilla inward over filling. Holding sides in place, roll bottom edge up and over filling, tucking tightly. Continue rolling into a tight cylinder. If tortilla is cold, microwave for 10 seconds to make pliable.
  9. Wrap and chill: Wrap each rolled tortilla tightly in plastic wrap or parchment paper. Refrigerate for at least 10 minutes before slicing to help them hold shape.
  10. Slice and serve: Unwrap tortilla and cut in half on a diagonal using a sharp serrated knife. Serve immediately or pack in a lunch box.

Notes

Letting the chicken salad mixture sit in the fridge for an hour or overnight enhances the flavors. For meal prep, store filling and tortillas separately and assemble the night before or morning of to prevent soggy tortillas. The filling keeps for up to 4 days in the fridge.

Nutrition

Keywords: chicken salad wraps, no mayo chicken salad, lunch box wraps, healthy chicken salad, Greek yogurt chicken salad, easy lunch recipe

Find it online: https://jollyfork.com/wholesome-no-mayo-chicken-salad-lunch-box-wraps/