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Creamy Greek Yogurt Chicken Salad Wraps (Easy 20-Minute Recipe)

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This creamy Greek yogurt chicken salad is a quick, easy, and lighter twist on the classic. Made with rotisserie chicken, tangy yogurt, sweet grapes, and crunchy almonds, it comes together in under 20 minutes for the perfect lunch or dinner.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (from a rotisserie chicken or leftover grilled breasts)
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 cup red grapes, halved
  • 1/2 cup celery, finely diced
  • 1/3 cup almonds, sliced or slivered (toasted)
  • 2 tablespoons red onion, finely minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste
  • Flour tortillas or lettuce wraps, for serving

Instructions

  1. Prep your chicken: If using a rotisserie chicken, remove the skin and shred the meat with two forks or your hands. You want about 3 cups of shredded chicken. If using leftover grilled or baked chicken, dice it into small bite-sized pieces.
  2. Toast the almonds: Heat a small skillet over medium heat. Add the sliced almonds and cook, stirring frequently, for 2-3 minutes until golden and fragrant. Set aside to cool.
  3. Chop your add-ins: Dice the celery into small, even pieces. Halve the grapes — if they’re large, quarter them. Mince the red onion finely. Chop the fresh dill.
  4. Make the dressing: In a large mixing bowl, combine 1/2 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and a pinch of salt and pepper. Whisk until smooth.
  5. Combine everything: Add the shredded chicken, diced celery, halved grapes, minced red onion, and chopped dill to the bowl with the dressing. Fold gently with a spatula until everything is evenly coated.
  6. Add the almonds last: Gently fold in the toasted almonds right before serving. This keeps them crunchy. If you’re meal prepping, add them just before eating.
  7. Season and adjust: Taste your salad. Add more salt, pepper, or lemon juice if needed. The texture should be creamy but not soupy.
  8. Assemble your wraps: Warm your tortillas in a dry skillet or microwave for 10 seconds to make them pliable. Spoon about 1/2 cup of the chicken salad down the center of each tortilla. Fold in the sides, then roll tightly from the bottom. Slice in half and serve immediately.

Notes

For the best texture, make sure your Greek yogurt is thick and not watery. If it looks runny, strain it through a cheesecloth for 10 minutes. Use rotisserie chicken for convenience. For a dairy-free option, use a thick coconut yogurt. If you’re watching sodium, use low-sodium chicken or rinse canned chicken well before using. Store the chicken salad and almonds separately for meal prep to keep almonds crunchy.

Nutrition

Keywords: chicken salad, Greek yogurt, wraps, easy lunch, meal prep, healthy chicken salad, 20-minute recipe

Find it online: https://milacook.com/creamy-greek-yogurt-chicken-salad-wraps-easy-20-minute-recipe/