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Creamy No-Mayo Chicken Salad Wraps: Easy 15-Minute Recipe

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A quick and easy chicken salad wrap made with Greek yogurt instead of mayo, featuring tender chicken, crunchy celery, and a tangy lemon-Dijon dressing. Perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken or 3 medium chicken breasts)
  • 1/2 cup plain Greek yogurt (full-fat preferred, 2% works too)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 cup celery, finely diced (about 2 stalks)
  • 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large flour tortillas (burrito-sized, about 10 inches; use gluten-free wraps if needed)
  • 1 cup fresh spinach or mixed greens
  • 1/2 cup cherry tomatoes, sliced (optional)

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred with two forks or your hands to get about 3 cups. If using raw chicken breasts, poach them: place in a pot, cover with water, add a pinch of salt, bring to a boil, then reduce to a simmer for 12-15 minutes until cooked through. Let cool slightly before shredding.
  2. Chop the vegetables: Finely dice the celery and red onion into pea-sized pieces. If the onion smell is too strong, soak in cold water for 5 minutes, then drain. Chop the parsley if using.
  3. Make the dressing: In a large mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until smooth. Taste and adjust with more lemon juice if needed.
  4. Combine everything: Add shredded chicken, diced celery, red onion, and parsley to the bowl with the dressing. Fold together with a spatula until evenly coated. Do not overmix. The mixture should be creamy but not soupy. If too dry, add another tablespoon of yogurt; if too wet, add more chicken or let sit for 5 minutes.
  5. Assemble the wraps: Lay a tortilla flat on a clean surface. Place a handful of spinach or mixed greens in the center, leaving about 2 inches of space at the edges. Spoon about 3/4 cup of the chicken salad mixture onto the greens. Add sliced cherry tomatoes if using. Fold the sides inward, then roll tightly from the bottom, tucking the filling as you go.
  6. Slice and serve: Place the wrap seam-side down on a cutting board. Slice in half diagonally with a sharp knife. Serve immediately, or wrap in parchment paper for lunch on the go.

Notes

For best results, let the chicken salad filling sit for at least 10 minutes before assembling to allow flavors to meld. Store filling separately from tortillas and greens; assemble just before serving. The filling keeps in the fridge for up to 4 days.

Nutrition

Keywords: chicken salad, no mayo, Greek yogurt, wraps, easy lunch, meal prep, healthy chicken salad

Find it online: https://piperplate.com/creamy-no-mayo-chicken-salad-wraps-easy-15-minute-recipe/