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Chicken salad wraps made from juicy, flavorful chicken breasts, dijon mustard and a few more ingredients. These wraps are filling and insanely delicious, the perfect satisfying lunch.
Why Make These Chicken Salad Wraps
These wraps are one of my favorite lunches to enjoy.
Full of protein from the homemade chicken, super flavorful from seasonings and they just really satisfy hunger. The chicken salad is really easy to throw together, once the chicken is cooked up its all about mixing and assembling the wrap. This meal makes for a wonderful meal prep the whole family will love just like my Spicy Tuna Salad.
If you want to really step things up, try my Honey Mustard Chicken Wraps. They require some more work but they are so tasty.
Ingredients Needed
Chicken Breast. Choose your favorite boneless/skinless chicken breasts for this recipe.
Seasoning. Seasoning is what really gives this recipe some good flavor. Garlic powder, onion powder, paprika, dried thyme, salt, pepper.
Olive Oil. This is to cook the chicken in. You can use avocado oil as well.
Dijon Mustard. I recommend a whole grain dijon mustard, it adds a great bite and texture to the chicken salad. You can use regular dijon mustard as well.
Mayonnaise. This is in conjunction with the dijon mustard, you can sub plain greek yogurt as well. I like to use a mild mayonnaise for this recipe.
Celery. Fresh, crispy celery adds a little color and crunch to this dish.
Red Onion. This adds color, crunch and light bite to the chicken salad.
Dried Cranberries. The sweet tartness is great with the dijon mustard. This is optional.
Romaine Lettuce. Fresh, crisp romaine gives a crunch to the wraps.
Wraps. Use burrito sized tortillas or any special wrap you prefer. I used a high protein wrap for these and for my Italian Wrap.
Recipe Variations
Chicken breasts. You can use store bought rotisserie chicken instead to cut back on time, just skip the seasonings!
Mayo. You can sub plain greek yogurt or sour cream for the mayo portion.
Whole Grain Dijon Mustard. Regular dijon will work in place of whole grain, You can also do a honey mustard but the salad will be on the sweeter side, less tangy.
Dried Cranberries. Use any dried fruit of choice, or fresh chopped grape or apples instead.
Wraps. Burrito sized tortillas or a lettuce boat for low carb options will work.
Steps To Make This Recipe
Step One. Pat the chicken breast dry with a paper towel. If the breasts are large, cut them in half so they cook quickly and evenly. Mix the seasonings together in a small bowl, rub the chicken with the seasonings. Heat a large pan with oil on medium heat, add the seasoned chicken to it.
Step Two. Cook the chicken on medium, about 8-10 minutes each side. Check the internal temp before serving should be 165º. Chicken sizes vary greatly so cooking times will also vary.
Step Three. While the chicken is cooking, chop the celery and red onion. Once chicken is done cooking, let it rest for a few minutes. Add it to a stand mixer with the flat beater and start on low until chicken is shredded, or you can shred by hand.
Step Four. Add the shredded chicken to a large bowl, or use the stand mixer bowl and add celery, cranberries, red onion, dijon, mayo. Mix by hand (don’t use the stand mixer, I find it to dry everything out and need more condiments).
Step Five. Assemble the wraps, add romaine and then add the chicken salad to the top. Roll them up like a burrito. You can place them in a skillet with a spritz of oil to brown both sides like I do or enjoy them as is!
Recipe FAQ’s
Yes, use rotisserie chicken if you would prefer an even easier meal. Just skip the seasonings!
Yes, this recipe is totally dairy free.
You can cut down the calories and up the protein even more by using plain greek yogurt in place of the mayonnaise.
Recipe Pairings
These chicken salad wraps are great paired with my Kale Slaw or my Superfood Salad.
Other Delicious Wraps To Try
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Chicken Salad Wraps
Equipment
- large skillet or frying pan
- bowls for mixing
- stand mixer optional!
Ingredients
- 2 large chicken breasts, about .75-1 lb
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup whole grain dijon, *see notes
- ¼ cup mayonnaise , more as needed
- ¼ cup red onion, diced
- ⅓ cup celery, chopped, about 2-3 stalks
- ¼ cup dried cranberries
- 4 wraps, *see notes
Instructions
- Pat the chicken breast dry with a paper towel. If the breasts are large, cut them in half so they cook quickly and evenly. Mix the seasonings together in a small bowl, rub the chicken with the seasonings. Heat a large pan with oil on medium heat, add the seasoned chicken to it
- Cook the chicken on medium, about 8-10 minutes each side. Check the internal temp before serving should be 165º. Chicken sizes vary greatly so cooking times will also vary.
- While the chicken is cooking, chop the celery and red onion. Once chicken is done cooking, let it rest for a few minutes. Add it to a stand mixer with the flat beater and start on low until chicken is shredded, or you can shred by hand.
- Add the shredded chicken to a large bowl, or use the stand mixer bowl and add celery, cranberries, red onion, dijon, mayo. Mix by hand (don't use the stand mixer, I find it to dry everything out and need more condiments).
- Assemble the wraps, add romaine and then add the chicken salad to the top. Roll them up like a burrito. You can place them in a skillet with a spritz of oil to brown both sides like I do or enjoy them as is!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these into a wrap on whole grain, they were so tasty. I never thought to put curry or cilantro together and in with chicken salad, really amazing.
I have made this twice now and all I have to say is it’s one of the best chicken salad recipes I’ve ever made. Not sure if it’s the ratios or the fact that you do whole-grain mustard, but dang, is it good.
I did grapes instead of cranberries and it was delicious! So light yet not dry! Amazing!
I am so happy to hear you enjoyed this! It is one of my personal faves! xoxo
Made this for meal prep this week! LOVING it so far. I did grapes instead of cranberries. Trying your curry chicken salad next.
Will flavor change if I use canned chicken?
You can definitely use canned chicken however, I would go easy on the seasonings, especially the salt because canned chicken can often times be more salty, then fresh made chicken breast.
Thank you!