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Creamy No-Mayo Chicken Salad Lunchbox Wraps

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A creamy, tangy chicken salad made with Greek yogurt instead of mayo, packed with crunchy celery, sweet grapes, and fresh dill, all wrapped in a tortilla for the perfect lunchbox meal.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken breast or 2–3 cooked chicken breasts)
  • ½ cup plain Greek yogurt (full-fat or 2% recommended)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ribs celery, finely diced
  • ½ cup red grapes, quartered
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons fresh dill, chopped (optional)
  • 4 to 6 large flour tortillas (burrito-size)
  • 4 to 6 large lettuce leaves (butter lettuce or romaine)

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into small bite-sized pieces. If using cooked chicken breasts, dice into ½-inch cubes. You should have about 3 cups total. Let warm chicken sit out for 10 minutes if cold from the fridge.
  2. Chop the veggies and grapes: Dice celery into ¼-inch pieces. Quarter the red grapes. Slice green onions thinly. Chop fresh dill if using. Keep celery and grapes separate until the end.
  3. Make the dressing: In a large mixing bowl, combine Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk until smooth. Taste and adjust seasoning.
  4. Combine everything: Add shredded chicken, celery, green onions, and dill (if using) to the bowl with the dressing. Fold gently until chicken is evenly coated. The mixture should look glossy and creamy.
  5. Fold in the grapes last: Gently stir in the quartered grapes to avoid squishing them.
  6. Chill (optional but recommended): Cover the bowl and refrigerate for 20-30 minutes to let flavors meld. The salad is even better the next day.
  7. Assemble the wraps: Lay a tortilla flat. Place a lettuce leaf in the center, slightly off-center toward the bottom edge. Spoon about ½ cup of chicken salad onto the lettuce and spread evenly, leaving 1 inch of space on the sides.
  8. Roll it up: Fold the bottom edge of the tortilla over the filling, fold in the sides, and roll tightly away from you. The lettuce acts as a barrier to prevent sogginess.
  9. Slice and pack: Use a sharp knife to slice each wrap in half on a slight diagonal. Wrap each half tightly in parchment paper or plastic wrap. Pack with a small ice pack to keep cool.

Notes

Don’t overdress the chicken salad; start with less yogurt and add more as needed. Dry grapes and celery thoroughly to prevent sogginess. Use room temperature tortillas to avoid cracking. For extra durability, lightly toast tortillas in a dry skillet for 30 seconds per side. Season in layers for better flavor. The chicken salad tastes better the next day.

Nutrition

Keywords: chicken salad, no mayo, lunchbox wraps, Greek yogurt, healthy lunch, easy recipe, meal prep

Find it online: https://evabake.com/creamy-no-mayo-chicken-salad-lunchbox-wraps/