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Chicken salad wrap cut in half on a wooden board

Chicken Salad Wrap with Protein and Crunch for Tangy Bites

This budget-friendly chicken salad wrap is packed with protein, crunchy celery, and a tangy creamy filling, all wrapped in a soft tortilla. Perfect for a quick lunch that feels fresh and satisfying.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded or chopped
  • 2 celery stalks finely diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup plain Greek yogurt or mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • Optional: lettuce leaves chopped almonds

Method
 

  1. In a medium bowl, combine shredded chicken, diced celery, and chopped red onion.
  2. In a small bowl, whisk together Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the chicken mixture and stir until everything is evenly coated. Taste and adjust seasoning if needed.
  4. Cover the bowl and refrigerate for at least 15 minutes to let flavors meld.
  5. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
  6. Lay a tortilla flat. If using lettuce, place a few leaves down the center. Spoon about 1/2 cup of chicken salad onto the tortilla.
  7. Fold in the sides, then roll tightly from the bottom up. Slice in half diagonally and serve immediately.