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Greek Yogurt Chicken Salad Wraps sliced in half, showing chicken salad, lettuce, and avocado inside whole wheat tortillas

Greek Yogurt Chicken Salad Wraps

Tangy, crunchy Greek Yogurt Chicken Salad Wraps made with a no-mayo Dijon and dill dressing, rolled up with lettuce and avocado. A filling, high-protein lunch that preps in 20 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken salad
  • 3 cups cooked chicken breast about 1 lb / 450 g, chopped or shredded
  • 2/3 cup plain Greek yogurt 160 g, 2% or full-fat
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice plus 1/2 tsp zest
  • 1 tbsp dill pickle brine
  • 2 celery ribs finely diced
  • 2 medium dill pickles finely chopped
  • 1/4 small red onion minced
  • 2 tbsp chopped fresh dill
  • 1/4 cup sliced almonds 30 g, toasted
  • 1/2 tsp garlic powder 1/2 tsp kosher salt, 1/4 tsp black pepper
Wraps
  • 4 large whole wheat or low-carb tortillas 10-inch
  • 8 butter lettuce or romaine leaves
  • 1 ripe avocado thinly sliced
  • 1 small cucumber thinly sliced; optional

Method
 

  1. Prep the chicken: Chop or shred cooked chicken. If starting raw, poach in salted water until 165°F (74°C), then cool completely and pat dry.
  2. Make the dressing: Whisk the Greek yogurt, Dijon, lemon juice and zest, pickle brine, garlic powder, salt, and pepper in a large bowl.
  3. Fold: Fold in the chicken, celery, pickles, red onion, dill, and almonds until evenly coated. Taste and adjust.
  4. Roll: Warm the tortillas, layer lettuce, chicken salad, avocado, and cucumber, then roll tightly, wrap in parchment, and slice in half.

Notes

  • Always cool and dry the chicken before mixing, or the yogurt dressing turns watery.
  • Pat the chopped pickles dry, too. Extra pickle juice belongs in the dressing by the tablespoon, not by accident.
  • No pickles? Use 2 tbsp capers or chopped green olives instead.
Kitchen Shortcut: Shred a rotisserie chicken in seconds by putting the warm meat in a stand mixer bowl and running the paddle on low for 20 seconds. Let it cool before mixing.
Pro-Chef Tip: Toast the almonds right before you fold them in. Warm, freshly toasted nuts taste twice as nutty and stay crunchier in the dressing.
Nutrition is an estimate Per Wrap.