Chicken Greek Yogurt Salad Wrap
By Better Plate RecipesChicken Greek Yogurt Salad Wrap is a cold no-cook lunch with shredded chicken, Greek yogurt, lemon, Dijon, celery, grapes, almonds, red onion, herbs, and lettuce wrapped in soft tortillas. It tastes creamy and classic, while the yogurt keeps it lighter, tangier, fresh, and easy to pack.
Why You’ll Love This Recipe
This wrap has the comfort of chicken salad but feels fresher and lighter than the usual mayo-heavy version. Greek yogurt gives the filling creaminess and tang, while the optional mayonnaise adds a little richness if you want it. Celery and almonds bring crunch, grapes add sweetness, and red onion, lemon, Dijon, and herbs keep the flavor balanced. Since the chicken is already cooked, the whole recipe comes together quickly with no stovetop work. The lettuce leaf is a small detail that makes a big difference, because it helps protect the tortilla from moisture and keeps the wrap fresher if you are packing it for lunch. It also gives you a nice balance of creamy, crunchy, sweet, and savory bites, so the wrap feels complete without needing a side dish.
What Makes This Recipe Work
Greek yogurt gives the chicken salad a thick, creamy base with a brighter flavor than mayonnaise alone. The optional mayonnaise is there for extra richness, but the recipe still works well without it. The mix-ins are what keep the filling interesting: celery gives crunch, grapes give juicy sweetness, almonds add a nutty bite, red onion adds sharpness, and dill or parsley gives the wrap a fresh finish. Lemon juice and Dijon help the yogurt dressing taste seasoned instead of plain. The lettuce leaf acts as a barrier between the chicken salad and the tortilla, which is especially helpful if the wrap needs to sit for a little while before eating. That balance is what makes the wrap taste like chicken salad, not just shredded chicken stirred into yogurt.
Ingredient Notes & Easy Swaps
Cooked shredded chicken: Use 12 ounces, about 2 cups, chicken previously cooked to 165 degrees F and safely chilled. Rotisserie, poached, or leftover grilled chicken all work.
Greek yogurt: Use 2% or full-fat Greek yogurt for the smoothest texture. For dairy-free wraps, replace the full 1/2 cup with an equal amount of thick, plain, unsweetened dairy-free Greek-style yogurt.
Mayonnaise: The 2 tablespoons are optional and raise calories and fat while giving a classic deli texture. Use egg-free mayonnaise if needed and verify the label for gluten-free needs.
Lemon juice and Dijon mustard: These brighten the creamy dressing. Yellow mustard works in a pinch; verify Dijon or mustard labels for gluten-free needs.
Celery, grapes, red onion, and herbs: Celery adds crunch, grapes add sweetness, and finely diced red onion adds sharpness. Dill gives a classic flavor; parsley is milder.
Sliced almonds: For a nut-free wrap, replace the almonds with the same amount of sunflower seeds or pumpkin seeds.
Tortillas: Use three large 10-inch tortillas. For gluten-free wraps, use certified gluten-free tortillas and also verify the Dijon and mayonnaise labels.
Lettuce: Pat lettuce dry before wrapping. For a lower-carb version, skip the tortillas and use 6 large lettuce leaves or 3 doubled lettuce cups so the filling is supported; do not warm the lettuce.
Chicken Greek Yogurt Salad Wrap
Description
Chicken Greek Yogurt Salad Wrap is a cold no-cook lunch with shredded chicken, Greek yogurt, lemon, Dijon, celery, grapes, almonds, red onion, herbs, and lettuce wrapped in soft tortillas. It tastes creamy and classic, while the yogurt keeps it lighter, tangier, fresh, and easy to pack.
Ingredients
- 12 oz cooked shredded chicken breast (about 2 cups), previously cooked to 165 degrees F and chilled in the fridge
- 1/2 cup plain Greek yogurt (2% or full fat)
- 2 tbsp mayonnaise (optional, for richness)
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red seedless grapes, halved
- 1/4 cup sliced almonds
- 2 tbsp red onion, finely diced
- 2 tbsp fresh dill or parsley, chopped
- 3 large (10-inch) flour or whole wheat tortillas
- 3 large romaine or butter lettuce leaves
Instructions
- 1Equipment: a large mixing bowl, a whisk, a cutting board, a sharp knife, paper towels for drying the lettuce, a butter knife or spoon for spreading, parchment paper if packing, and a plate or platter for serving. Pat the lettuce very dry before filling so the wrap does not get soggy.
- 2In a large mixing bowl, whisk together 1/2 cup Greek yogurt, 2 tablespoons mayonnaise if using, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until smooth.
- 3Add the cooled cooked chicken, diced celery, halved grapes, sliced almonds, diced red onion, and chopped dill or parsley. Nothing is cooked in this recipe, so the chicken must already have been cooked to 165 degrees F and chilled in the fridge before you start.
- 4Gently stir with a spoon until the chicken salad is evenly coated in the yogurt dressing.
- 5Check the bowl for dry pieces of chicken and gently stir once or twice more if needed.
- 6Lay the 3 tortillas flat on a clean cutting board or work surface.
- 7Place 1 lettuce leaf across the lower third of each tortilla.
- 8Spoon one-third of the chicken salad onto each lettuce leaf, shaping it into a horizontal log.
- 9Fold the bottom edge of each tortilla up over the filling.
- 10Tuck in the sides, then roll tightly toward the top edge, keeping the filling pulled in as you roll.
- 11Place each wrap seam side down.
- 12Slice each wrap in half diagonally, or wrap in parchment for a portable lunch.
Tips and Tricks
- 1
Use cool cooked chicken. Warm chicken can loosen the Greek yogurt dressing and wilt the lettuce, which makes the wrap softer and less fresh. It also keeps the grapes crisp, which matters because their sweet bite is part of what makes the filling taste balanced.
- 2
Cut the celery, red onion, and grapes small enough for easy rolling. Big pieces make the filling bulky and can poke through the tortilla when you try to wrap it. Smaller pieces spread through the chicken salad better, so every bite has crunch, sweetness, and a little onion instead of big pockets.
- 3
Place the lettuce between the tortilla and chicken salad. It creates a simple moisture barrier, helping the tortilla stay soft and flexible instead of turning soggy too quickly. This is especially helpful when packing lunch, because the filling has yogurt and juicy grapes that can soften bread-like wraps.
- 4
Assemble the wraps close to serving when possible. The filling can be made ahead, but the tortilla has the best texture when it is rolled the day you plan to eat it. Rolling close to serving also keeps the lettuce crisp and gives the wrap a cleaner cut when you slice it.
Nutrition
Serving size: 1 wrap
Calories: 580kcal, Protein: 48g, Carbs: 44g, Fat: 24g, Fiber: 7g, Sugar: 7g, Sodium: 1010mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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