Light, creamy, high-protein wraps made with Greek yogurt instead of mayo — perfect for lunch, meal prep, or a quick snack.
⭐ Ingredients
Chicken Salad
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1–2 tbsp lemon juice (to taste)
- 1 small celery stalk, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh parsley, chopped (or cilantro)
- ½ tsp garlic powder
- Salt & black pepper, to taste
- Optional add-ins:
- ¼ cup diced apples or grapes (for sweetness)
- 2 tbsp chopped walnuts or almonds
- 1 tbsp honey or 1 tsp maple syrup (for a hint of sweetness)
For the Wraps
- 4 medium whole-wheat or multigrain tortillas
- Lettuce leaves, spinach, or mixed greens
🔧 Instructions
1. Make the Chicken Salad
In a bowl, mix together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Add the shredded chicken, celery, onion, and parsley.
Stir until everything is well coated. Taste and adjust seasoning.
2. Assemble the Wraps
Lay a tortilla flat.
Add a layer of lettuce or spinach.
Spoon a generous amount of chicken salad in the center.
Fold the sides in and roll tightly like a burrito.
3. Serve
Slice in half and enjoy immediately — or wrap in foil/plastic wrap and refrigerate for up to 3 days.
💡 Tips & Variations
- Low-carb: Use lettuce wraps instead of tortillas.
- Extra creamy: Add 1–2 tbsp light mayo with Greek yogurt.
- Spicy version: Add sriracha, chili flakes, or chopped jalapeños.
