This Chicken Salad Protein Wrap is a tasty and healthy meal! Packed with juicy chicken, crunchy veggies, and a creamy dressing, it’s a delight to eat.
The best part? It’s so flexible! I love adding extra crunchy lettuce or even some grapes for a sweet twist. Perfect for a quick lunch or a light dinner. Enjoy!🥗
Key Ingredients & Substitutions
Cooked Chicken Breast: Diced or shredded chicken breast is the star of this wrap. You can use rotisserie chicken for convenience or leftover chicken from a previous meal. If you’re vegetarian, try chickpeas or tofu for a protein boost.
Mayonnaise: Traditional mayo adds creaminess, but swapping in Greek yogurt lightens the dish while adding protein. If you’re dairy-free, there are several vegan mayo options available!
Dijon Mustard: This adds a tangy kick to your chicken salad. If you don’t have Dijon, yellow mustard works too, but adjust the amount to taste since it’s a bit milder.
Cranberries: They bring a sweet touch, which I love! If you prefer not to use dried cranberries, grapes or even apple chunks make delicious substitutes.
Walnuts/Pecans: For a crunchy texture, these nuts add great flavor. If allergies are a concern, sunflower seeds or pumpkin seeds can be good choices.
How Do You Make the Perfect Chicken Salad Mixture?
Building the perfect chicken salad is about balance. The mixture should be creamy but not too heavy. Here’s how to get it right:
- Start by combining mayonnaise and mustard to form a flavorful base; you can always add more if you like it creamier.
- Add your other ingredients in stages. This helps ensure everything is coated evenly without mushing the chicken.
- Be generous with your seasoning! Salt and pepper really enhance the flavors. Taste as you go!
- Chill the chicken salad for 30 minutes before making the wraps. This time allows flavors to meld together.
Enjoy your wraps, and feel free to customize them to match your tastes! 🌯
Chicken Salad Protein Wrap
Ingredients You’ll Need:
- 2 cups cooked chicken breast, chopped or shredded
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries or grapes (optional, for a touch of sweetness)
- 1/4 cup chopped walnuts or pecans (optional, for crunch)
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- 4 large whole wheat or protein-enhanced flour tortillas
- 1 cup fresh spinach or kale leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and if you let the chicken salad chill in the fridge for about 30 minutes, the flavors will meld deliciously. Overall, it’s a quick and easy meal to prepare!
Step-by-Step Instructions:
1. Combine the Dressing:
In a medium bowl, mix together the mayonnaise and Dijon mustard until they are well combined. This forms a creamy and flavorful base for your chicken salad.
2. Mix in the Ingredients:
Add in the chopped chicken, celery, red onion, parsley, and any dried cranberries or nuts if you’re using them. Gently stir to coat all the ingredients with the dressing, making sure everything is well mixed.
3. Season It Up:
Season the mixture with salt and black pepper to taste. Feel free to adjust the amount of mayonnaise based on how creamy you like your salad.
4. Prepare the Tortillas:
Lay out the tortillas on a clean surface, ensuring they’re flat. Distribute the fresh spinach or kale leaves evenly across each tortilla, creating a nice bed for your chicken salad.
5. Assemble the Wraps:
Scoops of chicken salad onto each tortilla over the leafy greens. Spread it out evenly but leave a little space at the edges to make rolling easier.
6. Roll ‘Em Up:
Carefully roll up each tortilla tightly, folding in the edges as you go to keep the filling inside. This way, your delicious ingredients won’t spill out.
7. Slice and Serve:
Once rolled, slice the wraps in half on a diagonal to showcase the colorful filling. Serve immediately, or wrap them tightly in plastic wrap and refrigerate for up to 24 hours for a quick meal later.
Enjoy your protein-packed, flavorful Chicken Salad Wrap! It’s perfect for lunch or a light dinner, and it’s so easy to make! 🌯
Can I Use Leftover Chicken for This Wrap?
Absolutely! Leftover cooked chicken is perfect for this recipe. Just ensure it’s shredded or chopped into small pieces for easier mixing and eating.
Can I Make This Wrap Vegetarian?
Yes! You can easily make this wrap vegetarian by replacing the chicken with chickpeas, tofu, or even roasted vegetables. Just make sure to adjust the dressing for added flavor.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 2 days. If wrapped tightly in plastic wrap, the wrap will keep well for a quick grab-and-go meal!
Can I Substitute Other Tortillas?
Definitely! Feel free to use gluten-free tortillas or lettuce wraps for a low-carb option. Whole grain or spinach tortillas add extra nutrients and flavor too!
