Healthy Lunch

Chicken Apple Walnut Salad Wrap

Name: Chicken Apple Walnut Salad Wrap
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Ingredients: 3 cups chilled cooked shredded chicken breast, previously cooked to 165 degrees F (rotisserie chicken works); 1 medium crisp apple (like Honeycrisp), cored and diced into 1/4-inch cubes; 2 stalks celery, finely diced; 1/2 cup chopped walnuts; 1/4 cup finely diced red onion; 2 tbsp chopped fresh parsley; 1/2 cup plain Greek yogurt; 2 tbsp mayonnaise; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/2 tsp sea salt; 1/4 tsp black pepper; 3 large (10-inch) whole wheat tortillas; 6 large leaves butter or romaine lettuce

By Better Plate Recipes

Published Jul 14, 2026

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Chicken Apple Walnut Salad Wrap is a creamy, crunchy lunch with cooked shredded chicken, crisp apple, celery, toasted walnuts, red onion, parsley, Greek yogurt, mayonnaise, lemon, and Dijon. The filling is sweet, savory, and tangy, then wrapped with lettuce in whole wheat tortillas for an easy packed meal.

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

Servings

Difficulty

Easy

Best For

Lunch, High Protein

Why You’ll Love This Recipe

This wrap is a fresh upgrade to classic chicken salad, with plenty of crunch and just enough creaminess. Cooked shredded chicken makes it easy, while Greek yogurt, a little mayonnaise, lemon juice, and Dijon create a tangy dressing that feels lighter than a mayo-heavy filling. Apple adds sweet crisp bites, celery gives clean crunch, toasted walnuts bring nuttiness, and red onion adds a little sharpness. The lettuce leaves help protect the tortilla from moisture, which makes the wrap better for packing. It is cold, simple, and satisfying, and it is a smart way to turn leftover chicken or rotisserie chicken into a real lunch. The filling can be made ahead, and the wrap can be assembled the same day so the tortilla stays soft and the lettuce stays crisp.

Chicken Apple Walnut Salad Wrap close up

What Makes This Recipe Work

A good chicken salad wrap needs both creaminess and texture, and this one has both. Greek yogurt gives the dressing tang and body, while mayonnaise adds a little richness so the filling does not taste too lean. Lemon juice and Dijon brighten the dressing, and parsley keeps it fresh. Apple, celery, red onion, and toasted walnuts make the filling crunchy, sweet, sharp, and nutty, so every bite has contrast. Lettuce is important because it sits between the creamy chicken salad and the tortilla, helping prevent sogginess. Shaping the filling into a neat log makes the wrap easier to roll and slice. The wrap feels creamy, but the crunchy pieces keep it from becoming soft or one-note. That contrast makes the wrap satisfying from the first bite to the last.

Chicken Apple Walnut Salad Wrap aerial view

Before You Start

Use cooked shredded chicken, such as rotisserie chicken or leftover chicken breast. This recipe is not written for raw chicken. If your walnuts are not already toasted, toast them first and let them cool before mixing, because warm nuts can loosen the yogurt dressing. Dice the apple and celery small so the wrap rolls neatly and every bite gets a little crunch. Whisk the dressing until smooth before adding it to the chicken, so there are no pockets of plain yogurt or Dijon. If your tortillas feel stiff, warm them for a few seconds, then let them cool before adding the lettuce. Letting the toasted walnuts cool keeps the dressing thick and helps the apple and celery stay crisp. That keeps rolling easier and protects the soft tortilla from tearing.

Chicken Apple Walnut Salad Wrap preparation

Make-Ahead Tips

The chicken salad filling can be made up to 3 days ahead and stored in an airtight container in the fridge. For the freshest wrap, keep the filling separate from the tortillas and lettuce until the day you plan to eat. If packing lunch, assemble the wrap the same morning and keep it chilled. You can also pack the filling in a container and roll it right before eating if you want the tortilla to stay especially soft and fresh. Do not reheat this wrap. It is meant to be served cold, with crisp apple, crunchy walnuts, and cool creamy dressing. Keeping the parts separate gives you the best chance of a clean wrap that does not turn soggy. The tortilla will hold better when the filling is cold and contained.

Chicken Apple Walnut Salad Wrap extra view

Ingredient Notes & Easy Swaps

Cooked shredded chicken: This recipe uses chilled cooked chicken that was previously cooked to 165 degrees F, such as rotisserie chicken or leftover chicken breast. Keep it cold until you mix the filling, and never use raw chicken in the wrap.
Apple: A crisp apple like Honeycrisp gives sweetness and crunch. Dice it small so every bite has apple without making the wrap hard to roll.
Celery and red onion: Celery adds crunch, and red onion adds sharpness. Use less red onion if you want a milder chicken salad.
Toasted walnuts: Toasted walnuts add deeper flavor and crunch. Pecans or almonds are simple flavor swaps. For a nut-free wrap, use sunflower seeds and toast them only 2 to 3 minutes because they darken faster.
Greek yogurt and mayonnaise: Greek yogurt keeps the filling creamy and tangy, while mayonnaise adds richness, and you can use all Greek yogurt for a lighter version. For a dairy-free wrap, use dairy-free Greek-style yogurt and verify that the mayonnaise is dairy-free. For an egg-free wrap, use egg-free mayonnaise.
Lemon juice and Dijon: These keep the filling bright and balanced. Dijon also helps the dressing taste more savory.
Lettuce leaves: Lettuce creates a barrier between the filling and tortilla so the wrap stays fresher. Pat the leaves dry before rolling.
Whole wheat tortillas: Large tortillas are easier to roll without spilling, and warming them briefly helps if they feel stiff. For a gluten-free wrap, use certified gluten-free 10-inch wraps and verify the chicken, Dijon, and mayonnaise labels.