Greek Yogurt Chicken Salad Wraps

Name: Greek Yogurt Chicken Salad Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1¼ lb Chicken Breast; ¾ tsp Salt; ¼ tsp Black Pepper; 1 tbsp Olive Oil; 7 oz Greek Yogurt; ½ Lemon; 1 tsp Dijon Mustard; 2 Celery; 200 g Grapes; 4 Tortillas; 4 Lettuce

By Eatpace

Chicken, celery, and grapes are folded into a tangy Greek yogurt dressing and tucked into high-fiber wraps. Cook the chicken ahead and assemble the wraps when ready to eat.

Total: 30 min; 15 prep · 15 cook
Serves: 4; Scale it below
Calories: 452; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Chicken salad wraps filled with celery and grapes, cut in half on a plate.

30 min

Method

6 steps 15 min prep · 15 min cook

Prep

Step 1. Season Chicken Breast with half the Salt and the Black Pepper.
Step 2. Heat Olive Oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and no longer pink inside, about 10 minutes; work in batches if needed.
Step 3. Transfer the chicken to a plate and let it cool for about 10 minutes, then dice it.
Step 4. Meanwhile, stir Greek Yogurt, Lemon, Dijon Mustard, and the rest of the Salt in a large bowl. Fold in Celery and Grapes.

Finish & serve

Step 5. Fold the cooled chicken into the dressing. Lay out each Tortilla, add Lettuce, and divide the chicken salad among them. Fold in the sides and roll tightly.
Step 6. Cut the wraps in half and serve.

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Tips

Good to know

Check the thickest chicken cutlet with a thermometer; it should reach 165°F.

Make ahead

Cook and refrigerate the chicken up to 3 days ahead, then mix and roll the wraps when ready to eat.

Swap it

Use a plain dairy-free yogurt alternative for a dairy-free dressing.

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