Print

Creamy No-Mayo Chicken Salad Lunchbox Wraps – Easy & Perfect

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

These creamy, tangy chicken salad wraps use Greek yogurt instead of mayo for a lighter, healthier lunch that’s perfect for meal prep. Ready in under 15 minutes, they’re packed with tender chicken, crunchy celery, and sweet grapes.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • ¾ cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • ½ cup celery, finely diced
  • ½ cup red grapes, halved
  • 2 tablespoons green onion, sliced
  • Salt and black pepper to taste
  • 1 tablespoon fresh dill or parsley, chopped (optional)
  • 4–6 large flour tortillas
  • Lettuce leaves (optional)
  • Aluminum foil or parchment paper for wrapping

Instructions

  1. Prep the chicken: If using a rotisserie chicken, remove the skin and pull the meat off the bones. Shred it with your fingers or two forks. You should have about 3 cups of shredded chicken. If using leftover cooked chicken, dice it into small, bite-sized pieces. Set aside in a large mixing bowl.
  2. Make the dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and honey until smooth. Taste it—it should be tangy with a hint of sweetness. Add a pinch of salt and pepper. Set aside.
  3. Chop the add-ins: Dice the celery into small, even pieces (about ¼-inch). Halve the red grapes (if they’re large, quarter them). Slice the green onions thinly. Chop the fresh herbs if using.
  4. Combine everything: Add the celery, grapes, green onions, and herbs to the bowl with the chicken. Pour the dressing over the top. Use a fork or spatula to mix everything together until the chicken is evenly coated. The mixture should be creamy but not soupy. If it looks too thick, add a tablespoon more yogurt. If it’s too thin, add a little more chicken.
  5. Season and adjust: Taste the chicken salad and adjust the salt, pepper, or lemon juice to your liking. This is your chance to make it perfect. I usually add a little more pepper at this stage.
  6. Assemble the wraps: Lay a tortilla flat on a clean surface. If using lettuce, place a leaf or two in the center of the tortilla. Spoon about ½ to ¾ cup of the chicken salad mixture onto the center of the tortilla, spreading it into a log shape. Don’t overstuff—you need room to fold.
  7. Fold the wrap: Fold the sides of the tortilla inward over the filling. Then, fold the bottom edge up and over the filling, tucking it tightly. Roll the wrap away from you, keeping it snug but not so tight that the filling squishes out the ends. The goal is a neat, tight cylinder.
  8. Wrap and chill: Place the finished wrap seam-side down on a piece of aluminum foil or parchment paper. Roll it up tightly, twisting the ends to seal. Repeat with the remaining tortillas and filling. Refrigerate for at least 30 minutes before serving. This helps the flavors meld and makes the wraps easier to slice in half.
  9. Slice and serve: When ready to eat, unwrap the foil and slice the wrap diagonally with a serrated knife. Serve cold or at room temperature.

Notes

For best texture, add grapes and celery just before assembling if meal prepping. Toast tortillas lightly for extra flavor and structure. Use a serrated knife to slice wraps cleanly.

Nutrition

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

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