If you’re craving something fresh, hearty, and seriously satisfying, the Toasted Chicken Salad Wrap Recipe is about to become your new lunchtime hero! It’s got everything: tender chicken tumbled in a creamy, tangy dressing, bits of crisp veggies, soft tortilla wraps, and that irresistible golden toasted finish. Each bite is packed with layers of flavor and texture — it’s the kind of easy meal you’ll want to keep on repeat, perfect for busy weekdays or a casual weekend lunch. Whether you’re meal-prepping, feeding a hungry family, or just making yourself a little midday treat, these wraps are always a win!
Ingredients You’ll Need
Gathering the ingredients for this Toasted Chicken Salad Wrap Recipe is a breeze, but don’t be fooled by the simplicity. Every element plays an important role, from the creamy base to the zesty veggies and that buttery toasty wrap — each adds its own delicious character!
- Cooked chicken breast (2 cups, shredded or diced): The star of the show! Using cooked chicken keeps things quick and adds lean, high-protein substance to each bite.
- Mayonnaise (1/4 cup): Provides classic creaminess and binds everything together; use your favorite brand for best results.
- Plain Greek yogurt (2 tablespoons): Adds tang and a lighter twist to the dressing — feel free to swap for more mayo if you want it richer.
- Dijon mustard (1 teaspoon): Delivers a little zip and brightness that wakes up all the flavors!
- Celery stalk (1, finely chopped): For delightful crunch and a subtle touch of freshness in every bite.
- Red onion (1/4, finely diced): Brings color, mild bite, and a hint of sweetness.
- Fresh parsley (1 tablespoon, chopped): Adds vibrant color and a pop of herby goodness.
- Salt and pepper (to taste): Essential for bringing out all the flavors — don’t be shy with the seasoning!
- Garlic powder (1/4 teaspoon): Rounds out the flavors with gentle warmth (skip if you prefer it plain).
- Flour tortillas or wraps (2 large): The edible envelope! For best results, use large, pliable wraps so you can pack them full.
- Shredded lettuce (1/2 cup): For a refreshing, juicy crunch that keeps the wraps lively.
- Sliced tomatoes (1/4 cup, optional): These add juiciness and brightness — customize as you like.
- Olive oil or butter (1 tablespoon, for toasting): This is your secret weapon for achieving that crave-worthy golden crust.
How to Make Toasted Chicken Salad Wrap Recipe
Step 1: Make the Chicken Salad
In a medium bowl, add your cooked chicken, mayonnaise, Greek yogurt, Dijon mustard, celery, red onion, parsley, garlic powder, salt, and pepper. Give it all a good mix! You want every morsel to be glossy and well-coated, so spend an extra moment stirring. Taste and adjust seasoning — this is your chance to make it just perfect for your palate.
Step 2: Build Your Wraps
Lay the flour tortillas flat on your work surface. In the center of each, pile on the shredded lettuce and, if you’re feeling extra, some sliced tomatoes. Next, evenly divide the chicken salad mixture between the wraps, spooning it right over the lettuce and tomatoes. This layering helps keep the wrap crisp and gives the filling a little cushion.
Step 3: Roll ’Em Up
Fold in the sides of each tortilla, then roll tightly from the bottom to create a snug, sturdy wrap. Make sure the seam is on the bottom — this will help lock in all the tasty goodness while toasting.
Step 4: Toast to Golden Perfection
Heat a skillet (non-stick or cast iron work great) over medium heat, then add the olive oil or butter. Once hot, place your wraps seam-side down in the skillet. Let them toast for 2 to 3 minutes per side, pressing gently with a spatula, until the outside is a lovely golden brown and the wraps are heated through. Don’t rush — this step is what takes the Toasted Chicken Salad Wrap Recipe from good to absolutely irresistible!
Step 5: Serve and Enjoy
Remove the wraps from the pan, let them cool for a moment, then use a sharp knife to slice them in half if you like. They’re best served warm, preferably with a dipping sauce and plenty of napkins — it’s about to get deliciously messy!
How to Serve Toasted Chicken Salad Wrap Recipe
Garnishes
For a restaurant-worthy finish, sprinkle your wraps with a dusting of chopped parsley or chives just before serving. A little fresh-cracked black pepper on top never hurts, and if you want a punch of flavor, a squeeze of lemon juice can be magic!
Side Dishes
The Toasted Chicken Salad Wrap Recipe pairs beautifully with crunchy kettle chips, a crisp green salad, or roasted sweet potatoes. For a light lunch, a bowl of fruit or a cup of soup turns this into a full, colorful meal.
Creative Ways to Present
If you’re serving guests or packing lunches, wrap each half in parchment paper and tie with twine for a charming, café-style look. For snack platters, slice the wraps into bite-sized pinwheels and secure with toothpicks — perfect party food!
Make Ahead and Storage
Storing Leftovers
If you have extra wraps, simply wrap them tightly in foil or plastic wrap and refrigerate. They’ll stay fresh for up to two days, although toasting them again before serving will restore that lovely crunch.
Freezing
The chicken salad filling can be made ahead and frozen in a sealed container for up to two months. It’s best to thaw fully and give it a quick stir before assembling your wraps so the texture stays delicious.
Reheating
To reheat, pop your wrap in a warm skillet and press gently until heated through and crispy again — or, for ultimate convenience, a quick blast in a panini press or toaster oven works wonders.
FAQs
Can I use a different type Lunch
Absolutely! Whole wheat, spinach, tomato, or even gluten-free tortillas all work beautifully. Just be sure they’re large and pliable for easy rolling and toasting.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, just use the same amount of mayonnaise, sour cream, or a little cream cheese for an extra rich twist.
Can I prepare the chicken salad in advance?
Yes, the chicken salad mixture can be made a day ahead and refrigerated. In fact, letting it sit overnight allows the flavors to meld for an even tastier wrap experience!
How do I keep the wrap from getting soggy?
Keep lettuce or spinach as a base layer between the tortilla and chicken salad — this acts as a barrier and helps prevent excess moisture from seeping into the wrap.
Can I make this Toasted Chicken Salad Wrap Recipe for meal prep lunches?
Definitely! Just store the toasted wraps in the refrigerator and reheat them quickly before eating, or enjoy them cold for a super convenient, protein-packed lunch.
Final Thoughts
If you’re ready to spice up your lunch routine and treat yourself to something a bit special, give this Toasted Chicken Salad Wrap Recipe a try. It’s easy, versatile, and packed with all the good stuff. Trust me — after one bite, you’ll want this on your regular menu!
Print
Toasted Chicken Salad Wrap Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 wraps
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Toasted Chicken Salad Wrap recipe is a delicious and satisfying meal that’s perfect for lunch. Packed with flavor and protein, these wraps are easy to make and great for a quick and healthy meal.
Ingredients
For the Chicken Salad:
- 2 cups cooked chicken breast, shredded or diced
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 red onion, finely diced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
For Wraps:
- 2 large flour tortillas or wraps
- 1/2 cup shredded lettuce
- 1/4 cup sliced tomatoes (optional)
- 1 tablespoon olive oil or butter for toasting
Instructions
- Prepare the Chicken Salad: In a medium bowl, combine the chicken, mayonnaise, Greek yogurt, Dijon mustard, celery, red onion, parsley, garlic powder, salt, and pepper. Mix well.
- Assemble the Wraps: Lay out the tortillas and place shredded lettuce and optional tomato slices in the center of each. Spoon the chicken salad mixture over the fillings. Fold in the sides and roll tightly to form wraps.
- Toast the Wraps: Heat a skillet over medium heat with olive oil or butter. Place the wraps seam-side down in the skillet and toast for 2–3 minutes per side until golden brown and heated through.
- Serve: Remove from heat, slice in half if desired, and serve warm.
Notes
- You can substitute Greek yogurt with more mayo if preferred.
- Add chopped pickles, avocado, or cheese for extra flavor.
- Use whole wheat or gluten-free wraps as needed.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
