Chicken Salad Wrap
15min
0min
1
420
Chef's Note
For a Mexican twist on this classic, try adding 1/4 teaspoon of cumin and a tablespoon of chopped cilantro to the chicken salad mixture. You can also prepare the chicken salad a day ahead and store it in the refrigerator to make assembly even quicker at lunchtime.
Tags
Ingredients
4 oz cooked chicken breast
1 tablespoon mayonnaise
1 tablespoon plain Greek yogurt
1 stalk celery
6 each red grapes
1 each green onion
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 each large flour tortilla
2 each lettuce leaves
Instructions
- 1
Dice 4 oz of cooked chicken breast into small cubes and place in a medium bowl.
- 2
Finely chop 1 stalk of celery and add to the bowl.
- 3
Slice 6 red grapes in half and add to the mixture.
- 4
Thinly slice 1 green onion and add to the bowl.
- 5
Add 1 tablespoon mayonnaise, 1 tablespoon Greek yogurt, and 1 teaspoon lemon juice to the bowl.
- 6
Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then mix everything together until well combined.
- 7
Lay 1 large flour tortilla flat on a clean surface.
- 8
Place 2 lettuce leaves on the tortilla, leaving about an inch of space around the edges.
- 9
Spoon the chicken salad mixture onto the lettuce.
- 10
Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap.
- 11
Cut the wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
420
32g
35g
18g
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