Easy Chicken Salad Wraps

Chicken salad is one of those lunches I never seem to get tired of, but wrapping it in a tortilla somehow makes it feel like a completely different meal. It’s easier to eat, perfect for packing, and doesn’t leave me reaching for snacks an hour later.

One thing I’ve learned after making chicken salad more times than I can count is that the best chicken salad wraps aren’t overloaded with dressing. They need just enough creaminess to hold everything together while still letting the chicken and crunchy vegetables shine.

If you’re looking for an easy lunch that’s great for meal prep, busy weekdays, or even summer picnics, this is the recipe I keep coming back to.

What Makes These Chicken Salad Wraps Worth Making

A good chicken salad wrap has to do more than taste good. It needs to be filling enough to get me through the afternoon, easy to pack for lunch, and still taste just as good a few hours later.

This version checks all those boxes. The creamy Dijon dressing adds plenty of flavor without overwhelming the chicken, while the celery and lettuce keep every bite crisp and fresh. Wrapping everything in a soft tortilla also makes it easier to eat, whether you’re packing lunch for work, meal prepping for the week, or eating at home.

A few reasons I think this recipe stands out:

• Every bite has texture. Between the crunchy celery, crisp lettuce, and juicy chicken, there’s something different in every bite.
• Plenty of crunch. Celery, lettuce, and red onion add texture.
• Great for make-ahead lunches. Prepare the chicken salad ahead of time and assemble the wraps when you’re ready to eat for the freshest texture.
• Easy to customize. Add sliced avocado, bacon, grapes, apples, or your favorite cheese to make it your own.
• Balanced and satisfying. The combination of chicken, fresh vegetables, and a creamy dressing makes this feel like a complete meal instead of just a quick snack.

The full list of ingredients needed and measurements to make these chicken salad wraps are in the recipe card below.

Chicken: I prefer cooking chicken breasts specifially for this recipe because they’re juicy and easy to dice into bite-sized pieces. Rotisserie chicken is a great shortcut if you’re short on time, although the seasoning will be a little different.

Dijon Mustard: Dijon gives the dressing its signature tang without overpowering the chicken. I like whole grain mustard for the extra texture, but smooth Dijon works just as well.

Mayonnaise: Use a mayonnaise you enjoy the flavor of since it makes up most of the dressing. Plain Greek yogurt can be substituted for part or all of the mayo if you prefer a lighter chicken salad.

Celery: Don’t skip the celery. It adds the fresh crunch that keeps the chicken salad from feeling too soft or heavy.

Dried Cranberries: These are optional, but I love the little bursts of sweetness against the tangy Dijon dressing. Chopped grapes or diced apples would also work well.

Wraps: Large burrito-size tortillas are easiest to roll without the filling spilling out. Spinach wraps and lettuce wraps work great too.

Step One. Pat the chicken breast dry with a paper towel. If they’re especially thick, slice them in half horizontally so they cook more quickly and evenly. Stir together the seasonings, coat the chicken on all sides, then heat the oil in a large skillet over medium heat.

Step Two. Add the chicken to the pan and cook for about 8-10 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Pay attention here, as slightly overcooked chicken will make the chicken salad drier. Let the chicken rest for 5 minutes before shredding to help keep it juicy.

Step Three. While the chicken is cooking, finely dice the celery and red onion. Then shred the chicken using the paddle attachment on a stand mixer, or shred it with two forks. I love using the stand mixer because it shreds the chicken in seconds without leaving large chunks.

Step Four. Transfer the shredded chicken to a large bowl (or leave it in the mixer bowl). Let it cool for a few minutes if it’s still warm, then stir in the celery, onion, cranberries, Dijon mustard, and mayonnaise until everything is evenly coated. I prefer mixing this by hand because it’s easier to keep the chicken light and fluffy. Mixing too much can make the chicken salad dense and it often needs extra dressing.

Step Five. Lay a tortilla flat and add a layer of romaine lettuce followed by the chicken salad. Roll it up burrito-style, folding in the sides as you go. If you like a little crunch, lightly toast the wraps in a skillet with a small spritz of oil until golden on both sides. They’re delicious either warm or cold.

What to Serve with Chicken Salad Wraps

These chicken salad wraps are filling enough to enjoy on their own, but they’re easy to pair with simple sides for lunch or dinner. I love serving them with fresh fruit, kettle chips, a pickle spear, or a handful of crunchy vegetables for an easy meal.

If you’re feeding a crowd or putting together a summer lunch spread, they’re also delicious with my Superfood Salad, White Bean Salad, Cucumber Mango Salad, or Avocado Caesar Salad.

Make Ahead & Storage

The chicken salad can be made up to 4 days in advance and stored in an airtight container in the refrigerator, making it perfect for meal prep. I recommend waiting to assemble the wraps until you’re ready to eat so the tortillas and lettuce stay as fresh as possible.

If you have leftover assembled wraps, wrap them tightly and refrigerate them for up to 24 hours. The tortilla will soften slightly over time, but the wraps will still taste great. Give the chicken salad a quick stir before assembling additional wraps since the dressing may settle a bit as it chills.