Cool • Tangy • High-Protein • Ready in 10 Minutes
Quick Description
These quick and flavorful dill pickle chicken salad wraps are packed with protein from shredded chicken and the tangy crunch of dill pickles. Creamy, refreshing, and perfect for a low-carb, high-protein meal or snack on the go.
Servings & Timing
Servings: 2 wraps
Prep Time: 10 minutes
Total Time: 10 minutes
Protein: ~25g per wrap (depending on chicken portion)
Ingredients
For the Chicken Salad
- ½ cup dill pickles, finely chopped
- 2 cups cooked chicken breast, shredded or chopped
- 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon mustard (optional for extra tang)
- Salt and pepper to taste
For the Wraps
- 2 large whole wheat or spinach wraps
- 1 cup leafy greens (spinach or romaine lettuce)
- Optional: Sliced tomatoes, carrots, or avocado
Instructions
1. Prepare the chicken salad
In a mixing bowl, combine:
- Shredded chicken
- Chopped dill pickles
- Mayonnaise (or Greek yogurt)
- Fresh dill
- Mustard (if using)
- Salt and pepper
Mix everything together until well combined.
2. Assemble the wraps
Lay the wraps flat on a clean surface.
Layer with:
- Leafy greens
- Chicken salad mixture
(Optional: Add tomatoes, carrots, or avocado for extra crunch and flavor)
3. Roll and serve
Roll the wraps tightly and slice them in half.
Serve immediately or wrap in parchment paper for easy transport.
Storage
Fridge:
- Keeps up to 2 days in an airtight container.
- Store chicken salad separately if meal prepping.
Make It High-Protein
✔ Use extra chicken or add boiled eggs to the salad
✔ Replace mayonnaise with cottage cheese or Greek yogurt for more protein
✔ Add protein-rich nuts or seeds (like sunflower seeds) into the salad
Flavor Upgrade Tips
- Add a touch of garlic powder or onion powder for extra depth
- Use spicy mustard or add a dash of hot sauce for heat
- Add shredded cheese to the chicken salad for extra richness
- Try swapping dill pickles with bread-and-butter pickles for a sweeter flavor
