Print

Easy Creamy No-Mayo Chicken Salad Lunchbox Wraps

creamy no-mayo chicken salad wraps - featured image
Print Recipe

A creamy, tangy, herb-flecked chicken salad wrap made with Greek yogurt instead of mayo, packed with crunchy celery, toasted pecans, and dried cranberries. Ready in 15 minutes, perfect for meal prep and lunchboxes.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely diced
  • 1/3 cup pecans, toasted and chopped
  • 1/4 cup dried cranberries or chopped grapes
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives or green onion tops
  • 4 large flour tortillas or wraps
  • 4 large lettuce leaves

Instructions

  1. Prep your chicken: If using rotisserie chicken, remove skin and shred meat. If using raw chicken breasts, place in a pot, cover with cold water, add a teaspoon of salt, and bring to a gentle simmer. Cook for 12-15 minutes until internal temperature reaches 165°F. Let cool slightly, then shred.
  2. Toast the pecans: Place a small skillet over medium heat. Add pecans in a single layer. Toast for 3-4 minutes, shaking the pan occasionally, until fragrant and slightly darker. Pour onto a plate to cool, then chop.
  3. Mix the creamy base: In a large mixing bowl, combine Greek yogurt, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Taste and adjust seasoning.
  4. Add the mix-ins: Add shredded chicken, diced celery, toasted pecans, dried cranberries or grapes, parsley, and chives to the bowl. Fold gently with a spatula until well combined.
  5. Chill (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Assemble the wraps: Lay a tortilla flat. Place a lettuce leaf in the center, slightly off-center toward the bottom. Spoon about 3/4 cup of chicken salad onto the lettuce. Spread into a log shape, leaving 2 inches on each side. Fold sides in, then fold bottom edge over filling and roll tightly.
  7. Wrap and store: Wrap each completed wrap tightly in plastic wrap or beeswax wrap. Refrigerate until ready to serve.

Notes

For best results, toast pecans until fragrant. Season the yogurt base generously as cold dulls flavors. Warm tortillas for 10 seconds in the microwave to prevent cracking. The chicken salad keeps for 4-5 days in the fridge; assembled wraps are best within 3 days.

Nutrition

Keywords: chicken salad, no mayo, Greek yogurt, lunchbox wraps, meal prep, healthy chicken salad, creamy chicken salad

Find it online: https://tinastirs.com/easy-creamy-no-mayo-chicken-salad-lunchbox-wraps/