The Classic Chicken Salad Wrap transforms tender chicken into a creamy, flavorful filling that’s perfectly balanced with crisp vegetables and wrapped in a soft tortilla for the ideal grab-and-go meal. This recipe creates chicken salad that’s neither too dry nor too heavy, with just the right amount of creamy dressing to bind everything together while letting the chicken’s flavor shine through. What makes this wrap exceptional is the combination of textures – tender shredded chicken, crunchy celery and nuts, crisp lettuce, and smooth tortilla all working together in perfect harmony. It’s comfort food that feels fresh and light, making it perfect for lunch boxes, picnics, or anytime you want something satisfying that won’t weigh you down.
Serves: 4 people
Preparation Time: 25 minutes (plus cooling time for chicken)
What You’ll Need
For the chicken:
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small onion, quartered
For the chicken salad:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 1/3 cup toasted walnuts or pecans, chopped
- 2 tablespoons fresh parsley, chopped
For assembly:
- 4 large flour tortillas
- 2 cups mixed greens or lettuce leaves
- 1 large tomato, sliced
- 1 cucumber, thinly sliced
- 1/2 avocado, sliced (optional)
- 4 slices of cheese (optional)
Cooking Perfect Chicken
Start by cooking your chicken to ensure it’s moist and flavorful. In a large saucepan, combine the water, bay leaf, salt, pepper, and quartered onion. Bring to a boil, then add the chicken breasts. Reduce heat to maintain a gentle simmer and cook for 18-20 minutes until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the poaching liquid and let it cool completely on a cutting board. This gentle cooking method ensures the chicken stays tender and juicy rather than becoming tough or dry. Once cooled, use two forks to shred the chicken into bite-sized pieces, discarding any fat or gristle.
Creating the Perfect Dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, and Dijon mustard. The Greek yogurt adds protein and tang while reducing the overall richness of traditional all-mayonnaise chicken salad. The lemon juice provides brightness and helps prevent the salad from tasting heavy.
Add the garlic powder and whisk until smooth. Season with salt and pepper, keeping in mind that you’ll be adding more ingredients that will dilute the seasoning slightly. The dressing should taste well-seasoned and balanced at this stage.
Preparing the Crunchy Elements
Dice the celery stalks as finely as possible – you want small pieces that add crunch without being overwhelming in each bite. Similarly, dice the red onion very finely to distribute its sharp flavor evenly throughout the salad without creating large, overpowering pieces.
Toast the walnuts or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. This step intensifies their flavor and adds extra crunch. Let them cool completely before chopping into small pieces. Toasted nuts make a significant difference in the final flavor and texture.
Combining the Chicken Salad
Add the shredded chicken to the bowl with the dressing, tossing gently to coat every piece. The chicken should be well-coated but not swimming in dressing. Add the diced celery, red onion, chopped toasted nuts, and fresh parsley.
Mix everything gently but thoroughly, making sure the vegetables and nuts are evenly distributed throughout the chicken. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. The salad should be flavorful, creamy, and well-balanced.
Chilling for Best Flavor
Cover the chicken salad and refrigerate for at least 30 minutes before assembling wraps. This chilling time allows all the flavors to meld together and makes the salad easier to handle when wrapping. The chicken salad can be made up to 2 days ahead and stored covered in the refrigerator.
Preparing Fresh Components
While the chicken salad chills, prepare your wrap components. Wash and dry the mixed greens thoroughly – excess water will make your wrap soggy. Slice the tomato into rounds about 1/4 inch thick, and slice the cucumber into thin rounds. If using avocado, slice it just before assembly to prevent browning.
Warming the Tortillas
Warm your tortillas to make them more pliable and flavorful. Heat them in a dry skillet for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds. Warm tortillas are much easier to wrap and taste significantly better than cold ones.
Assembly Technique
Lay a warm tortilla flat on your work surface. Place a handful of mixed greens in the center, leaving about 2 inches from the bottom edge. The greens create a barrier between the tortilla and the chicken salad, preventing sogginess.
Spoon about 3/4 cup of chicken salad over the greens, spreading it out slightly but keeping it contained in the center area. Add tomato slices, cucumber, and avocado or cheese if using. Don’t overfill – it’s better to have a manageable wrap than one that falls apart.
Professional Wrapping Method
To wrap properly, fold the bottom edge of the tortilla up and over the filling, tucking it under slightly. Fold in both sides, then roll from bottom to top, keeping the filling compact as you go. Roll firmly but not so tightly that you tear the tortilla or squeeze out the filling.
Serving and Presentation
Cut each wrap diagonally in half with a sharp knife to showcase the colorful layers inside. Serve immediately for the best texture, or wrap individually in foil or parchment paper for packed lunches. The contrast of colors and textures should be appealing and appetizing.
Storage and Make-Ahead Tips
The chicken salad component can be made 2 days ahead and stored covered in the refrigerator. However, wraps are best assembled just before serving to maintain the crispness of the vegetables and prevent sogginess. If you must make them ahead, wrap tightly and refrigerate for no more than 4 hours.
Variations and Substitutions
Create different flavor profiles by adding ingredients like grapes and curry powder for a Waldorf-style chicken salad, or cranberries and almonds for a sweet-tart variation. You can substitute the nuts with sunflower seeds for nut allergies, or add fresh herbs like dill or tarragon for different flavor notes.
Nutritional Benefits
This wrap provides high-quality protein from the chicken and Greek yogurt, healthy fats from the nuts and avocado, and vitamins from the fresh vegetables. Using Greek yogurt in place of some mayonnaise reduces calories while adding protein and probiotics.
Perfect Occasions
Chicken salad wraps are perfect for picnics, lunch boxes, office meals, or light dinners. They’re elegant enough for entertaining yet casual enough for everyday meals. The portable nature makes them ideal for eating on the go, while the fresh ingredients keep them feeling light and satisfying.
Pro Tips for Success
Always let cooked chicken cool completely before shredding to prevent it from becoming mushy. Don’t overdress the salad – you can always add more dressing, but you can’t take it away. Keep ingredients cold until assembly time for the best food safety and texture. Use a sharp knife to cut the finished wraps cleanly without crushing the filling.
