Description
A quick and nutritious chicken salad wrap, packed with tender chicken, fresh veggies, and a creamy dressing, wrapped in a soft tortilla for an easy meal.
Ingredients
Scale
- Chicken:
- 2 cooked chicken breasts (grilled or poached)
- Salt, pepper, garlic powder, paprika (for seasoning)
- Vegetables:
- 1 cup Romaine lettuce or spinach
- 1 medium cucumber, diced
- 1 bell pepper, diced
- 1 medium tomato or 1/2 cup cherry tomatoes, diced
- Dressing:
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 squeeze lemon juice
- Wrap:
- 4 flour or whole wheat tortillas (or large lettuce leaves)
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Grill or poach the chicken until fully cooked (internal temp: 165°F/75°C), about 6-7 minutes per side.
- Let rest for 5 minutes, then chop or shred into bite-sized pieces.
Chop the Vegetables:
- Rinse and chop lettuce.
- Dice cucumber, bell pepper, and tomato.
- Optional: Add fresh herbs like cilantro or parsley.
Make the Dressing:
- Mix together 2 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tsp Dijon mustard, and a squeeze of lemon juice.
- Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine the chopped chicken, vegetables, and dressing.
- Toss gently to evenly coat.
Assemble the Wrap:
- Lay out a tortilla and add 1 cup of the chicken salad mixture in the center.
- Add extra veggies if desired.
- Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly.
Notes
- Slice the wrap in half and serve with fresh fruit or crunchy snacks.
- Prep Time: 15
- Cook Time: 15
- Category: salads
- Method: Grilling or Poaching, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350-400 kcal
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g