If you’re looking for the ultimate lunch upgrade, the Toasted Chicken Salad Wrap Recipe is about to become your new favorite. Picture tender chicken tossed with a creamy, zesty dressing, fresh crunchy veggies, and vibrant herbs, all nestled in a soft tortilla and toasted until golden. Every bite is satisfyingly warm, loaded with flavor, and easy enough for any day of the week. This wrap is seriously crave-worthy, whether you’re packing lunch, feeding a crowd, or just want something deliciously different.
Ingredients You’ll Need
One of my favorite things about this Toasted Chicken Salad Wrap Recipe is how it transforms simple, everyday ingredients into something extraordinary. Each component brings its own texture, color, or punch of flavor, making every bite interesting and delicious.
- Cooked chicken breast (2 cups, shredded or chopped): The star of the show—use rotisserie, leftovers, or freshly cooked chicken for best results.
- Mayonnaise (1/4 cup): Adds creamy richness and brings all the ingredients together.
- Plain Greek yogurt (1 tablespoon, optional): If you like it extra creamy with a bit of tang, this is your secret weapon.
- Dijon mustard (1 teaspoon): Gives a gentle kick and depth to the dressing.
- Lemon juice (1 teaspoon): Brightens up the salad and balances the creaminess.
- Garlic powder (1/4 teaspoon): A subtle hint of savory flavor that rounds everything out.
- Salt (1/4 teaspoon): Enhances all the flavors—don’t skip it!
- Black pepper (1/4 teaspoon): Adds a gentle heat and earthiness.
- Finely diced celery (1/4 cup): For that classic crunch and freshness.
- Diced red onion (1/4 cup): Gives color plus a little bite and sweetness.
- Shredded carrots (1/4 cup, optional): A pop of color and a hint of sweetness.
- Chopped fresh parsley or dill (1/4 cup, optional): Fresh herbs make the salad taste extra vibrant.
- Large flour tortillas or wraps (4): Holds everything together and gets deliciously crisp when toasted.
- Shredded lettuce or baby spinach (1 cup): Adds freshness and crunch inside each wrap.
- Olive oil or cooking spray (for toasting): Helps the wraps achieve that irresistible golden color and crispy texture.
How to Make Toasted Chicken Salad Wrap Recipe
Step 1: Mix the Creamy Dressing
Start by grabbing a large mixing bowl—this is where the magic happens! Whisk together the mayonnaise, Greek yogurt (if you want that extra creaminess), Dijon mustard, lemon juice, garlic powder, salt, and black pepper. You’ll know it’s ready when it’s smooth, glossy, and smells incredible. This tangy dressing is the glue that brings all the flavors together.
Step 2: Combine the Chicken Salad
Add your shredded or chopped chicken right into the bowl, then toss in the diced celery, red onion, carrots, and herbs if you’re using them. Mix until every piece of chicken and veggie is coated in that luscious dressing. This is where the Toasted Chicken Salad Wrap Recipe really starts to come together—don’t be afraid to taste and adjust the seasoning!
Step 3: Fill and Roll the Wraps
Lay out your tortillas on a clean surface. Sprinkle a bed of shredded lettuce or baby spinach down the center of each one, then pile on the chicken salad. Divide everything evenly so each wrap is generously filled. To roll, fold in the sides, then roll up tightly from the bottom, just like you would a burrito. This helps keep all that goodness tucked inside.
Step 4: Toast to Perfection
Heat a nonstick skillet over medium heat and give it a light coating of olive oil or cooking spray. Place the wraps seam-side down in the pan. Cook them for 2 to 3 minutes per side, pressing gently, until they’re golden brown and crispy. This toasting step is what takes the Toasted Chicken Salad Wrap Recipe from good to absolutely irresistible!
Step 5: Slice and Serve
Once the wraps are golden and crisp, transfer them to a cutting board and slice each one in half on the diagonal. The filling will peek out, making them look as good as they taste. Serve them up warm for the best experience, but they’re also delicious at room temperature if you’re packing lunch ahead.
How to Serve Toasted Chicken Salad Wrap Recipe
Garnishes
Elevate your wraps by sprinkling chopped fresh parsley, a few extra carrot shreds, or a pinch of flaky sea salt on top just before serving. A squeeze of fresh lemon over the sliced wraps adds a gourmet touch and brings all the flavors to life.
Side Dishes
Pair your Toasted Chicken Salad Wrap Recipe with a crisp green salad, kettle-cooked potato chips, or a bowl of seasonal fruit for a well-rounded meal. If you want something heartier, a cup of tomato soup makes a cozy and satisfying companion.
Creative Ways to Present
For parties or picnics, slice wraps into smaller pinwheels and arrange them on a platter with colorful toothpicks. You can also wrap each one in parchment and tie with kitchen twine for a charming grab-and-go lunchbox treat.
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken salad or assembled wraps, store them in an airtight container in the fridge for up to 3 days. Keep the wraps and filling separate if possible, so the tortillas stay fresh and don’t get soggy.
Freezing
The chicken salad filling can be frozen for up to one month in a sealed container. For best texture, assemble and toast the wraps fresh, since tortillas can become a bit chewy after freezing and reheating.
Reheating
To bring leftover wraps back to life, pop them in a nonstick skillet over medium heat for a few minutes per side, or warm them in a toaster oven until crisp. Skip the microwave if you want that signature toasty crunch!
FAQs
Can I use rotisserie chicken in this Toasted Chicken Salad Wrap Recipe?
Absolutely! Rotisserie chicken is perfect for this recipe—it’s flavorful, juicy, and saves time. Just shred or chop and you’re good to go.
What can I substitute for mayonnaise?
If you’d like to lighten things up, swap some or all of the mayonnaise for extra Greek yogurt, or try mashed avocado for a creamy, nutritious twist.
Are these wraps good for meal prep?
Yes! You can make the chicken salad filling ahead and store it in the fridge. Assemble and toast the wraps right before eating for the best texture.
Can I make this gluten-free?
Definitely. Just use your favorite gluten-free tortillas or wraps, and double-check that your other ingredients are gluten-free as well.
How do I keep the wraps from getting soggy?
Layer the lettuce or spinach directly on the tortilla before adding the chicken salad. This creates a barrier and helps keep everything fresh and crisp.
Final Thoughts
If you’re searching for a meal that’s quick, flavorful, and guaranteed to please, give this Toasted Chicken Salad Wrap Recipe a try. It’s a true crowd-pleaser that’s as easy to make as it is to love. I hope it finds a regular spot in your lunch or dinner rotation!
Print
Toasted Chicken Salad Wrap Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Toasted Chicken Salad Wrap combines tender cooked chicken with a creamy, tangy dressing, fresh vegetables, and herbs, wrapped in a warm, toasted flour tortilla. Perfect for a quick, satisfying lunch or light dinner, these wraps are easy to prepare and delicious served warm or at room temperature.
Ingredients
Chicken Salad
- 2 cups cooked chicken breast, shredded or chopped
- 1/4 cup mayonnaise
- 1 tablespoon plain Greek yogurt (optional for extra creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely diced celery
- 1/4 cup diced red onion
- 1/4 cup shredded carrots (optional)
- 1/4 cup chopped fresh parsley or dill (optional)
Wrap Assembly
- 4 large flour tortillas or wraps
- 1 cup shredded lettuce or baby spinach
- Olive oil or cooking spray (for toasting)
Instructions
- Prepare the Chicken Salad: In a large mixing bowl, combine the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir until smooth. Add the chopped chicken, celery, red onion, carrots, and herbs. Mix until everything is well coated.
- Assemble the Wraps: Lay out the tortillas and divide the shredded lettuce and chicken salad evenly among them. Roll each tortilla tightly like a burrito, folding in the sides as you go to secure the filling.
- Toast the Wraps: Heat a nonstick skillet over medium heat and lightly grease with olive oil or cooking spray. Place each wrap seam-side down in the pan and cook for 2–3 minutes per side, or until golden and toasted.
- Serve: Slice the wraps in half and serve warm or at room temperature for a delicious, easy meal.
Notes
- Great for using up leftover or rotisserie chicken.
- Add sliced avocado or a slice of cheese before toasting for extra richness.
- You can make the chicken salad ahead and assemble wraps just before serving.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
