Chicken Salad Protein Wrap

Key Ingredients & Substitutions

Chicken: Cooked chicken breast is the star here! I suggest using leftover chicken or rotisserie chicken for convenience. If you’re vegetarian, chickpeas or shredded tofu work well as tasty alternatives.

Greek Yogurt: This adds creaminess and protein to the salad. If you’re avoiding dairy, try a plant-based yogurt or mashed avocado for a creamy texture.

Wraps: Flour tortillas are standard, but you can use whole wheat or low-carb wraps to suit your preference. For a gluten-free version, corn tortillas or lettuce leaves make excellent substitutes.

Dried Cranberries: These add a nice sweetness. If you prefer a different flavor, raisins or chopped apples are great options. Just be mindful of the sweetness level!

How Do I Make Sure My Wraps Hold Together?

Wrapping your Chicken Salad Protein Wrap securely helps keeps everything in place. Here’s how to do it right:

• Place your filling in the center of the tortilla, leaving space at the edges.
• Fold the sides in first, then roll from the bottom up tightly toward the top.
• For added stability, press down gently as you roll, ensuring the filling stays inside.

If you decide to toast them, this can also help seal the edges and give the wrap a nice crunch. Just be careful not to overfill to avoid messiness!

Chicken Salad Protein Wrap

Ingredients:

• 2 large flour tortillas or low-carb wraps
• 2 cups cooked chicken breast, chopped (about 1 large breast)
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup celery, finely chopped
• 1/4 cup green onions, sliced
• 1/4 cup dried cranberries
• 2 cups fresh spinach, chopped
• 1/4 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste

Time Needed:

This Chicken Salad Protein Wrap takes about 15 minutes to prepare. If you choose to toast the wraps, add another 5-6 minutes. Overall, you’ll have a delicious lunch ready in under 30 minutes!

Step-by-Step Instructions:

1. Make the Dressing:

Start by mixing the Greek yogurt, mayonnaise, and Dijon mustard in a medium bowl. Stir well until the mixture is smooth and creamy.

2. Combine the Ingredients:

Next, add in the chopped chicken breast, celery, green onions, dried cranberries, spinach, and shredded cheddar cheese. Make sure everything is added for a colorful and nutritious wrap!

3. Season the Mixture:

Sprinkle in the garlic powder, paprika, salt, and pepper to the bowl. Mix everything together thoroughly so that all the ingredients are well coated in the dressing.

4. Assemble the Wraps:

Lay your flour tortillas flat on a clean surface. Divide the chicken salad mixture evenly between the two tortillas, placing the filling in the center.

5. Wrap It Up:

Now, fold in the sides of the tortilla first, then roll it tightly starting from the bottom to completely enclose the filling.

6. Optional Toasting:

If you like a little crunch, heat a skillet over medium heat. Place your wraps seam-side down and cook for about 2-3 minutes on each side or until they’re golden brown.

7. Serve and Enjoy:

Finally, slice your wrap in half for easy eating and serve right away. If you want to save one for later, wrap it in foil to keep it fresh!

Enjoy your flavorful Chicken Salad Protein Wrap, packed with crunch, creaminess, and a touch of sweetness!

Can I Use Leftover Chicken for This Recipe?

Absolutely! Using leftover cooked chicken is a great way to save time. You can also use rotisserie chicken for added flavor and convenience.

Can I Make This Wrap Ahead of Time?

Yes! You can prepare the chicken salad mixture a day in advance and store it in the fridge. Just assemble the wraps when you’re ready to eat to keep the tortillas from getting soggy.

What Are Some Healthy Substitutions for a Lower-Calorie Wrap?

For a lighter version, consider using low-carb wraps or lettuce leaves. You can also reduce the mayo and cheese or replace them with more veggies to keep the flavor while cutting calories.

How Should I Store Leftover Wraps?

Store any leftover wraps in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet or microwave, but be careful not to overheat to avoid making the tortillas tough.