Greek Yogurt Chicken Salad Wraps Recipe

Chicken breast: Cooked and shredded for a lean protein base.

Greek yogurt: A creamy, tangy alternative to mayonnaise.

Celery: Adds a crunchy texture to the salad.

Red onion: Provides a sharp, slightly sweet flavor.

Fresh dill: Offers a unique, slightly citrusy taste.

Lemon juice: Adds a zesty brightness to the mix.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

Whole wheat tortillas: Used to wrap up the delicious chicken salad.

For a vegan twist on this recipe, replace the chicken breast with chickpeas. Simply mash the chickpeas slightly to give them a shredded texture. Substitute the greek yogurt with a dairy-free yogurt alternative, such as coconut yogurt or almond yogurt. This will maintain the creamy consistency while keeping the dish vegan-friendly.

• cooked chicken breast - Substitute with chickpeas: Chickpeas provide a similar texture and protein content, making them a great plant-based alternative.

• greek yogurt - Substitute with coconut yogurt: Coconut yogurt offers a creamy consistency and tangy flavor similar to Greek yogurt, but is dairy-free.

• diced celery - Substitute with diced cucumber: Cucumber adds a refreshing crunch and similar texture to the salad.

• chopped red onion - Substitute with chopped green onion: Green onions provide a milder flavor and still add a nice bite to the salad.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley offers a fresh, slightly peppery flavor that complements the other ingredients well.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a savory depth of flavor and enhances the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• whole wheat tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb, gluten-free alternative that still holds the salad well.

• To store your Greek Yogurt Chicken Salad Wraps in the refrigerator, first wrap each tortilla individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents the wraps from drying out.

• Place the wrapped tortillas in an airtight container or a resealable plastic bag. This extra layer of protection ensures that the wraps stay fresh and flavorful.

• Store the container or bag in the refrigerator. The Greek Yogurt Chicken Salad Wraps will stay fresh for up to 3 days.

• If you plan to freeze the wraps, follow the same initial steps of wrapping each tortilla individually in plastic wrap or aluminum foil.

• After wrapping, place the tortillas in a freezer-safe resealable plastic bag. Make sure to squeeze out as much air as possible before sealing the bag to prevent freezer burn.

• Label the bag with the date so you can keep track of how long the wraps have been stored. The Greek Yogurt Chicken Salad Wraps can be frozen for up to 2 months.

• When you're ready to enjoy a frozen wrap, remove it from the freezer and let it thaw in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the chicken salad.

• For a quicker option, you can also thaw the wrap at room temperature for a few hours. However, be mindful not to leave it out for too long to avoid any risk of spoilage.

• Once thawed, you can enjoy the wraps cold or warm them up. To warm, unwrap the tortilla and place it in a microwave-safe dish. Microwave on high for about 30 seconds to 1 minute, or until heated through.

• Alternatively, you can warm the wraps in an oven. Preheat the oven to 350°F (175°C), place the unwrapped tortillas on a baking sheet, and heat for about 10 minutes or until warmed through.

• Remember to check the wraps for any signs of spoilage before consuming, especially if they have been stored for an extended period. Look for changes in color, texture, or smell.

• Preheat your oven to 350°F (175°C). Wrap the Greek Yogurt Chicken Salad Wraps in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• If you prefer a quicker method, use a microwave. Place the wraps on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.

• For a crispy exterior, use a skillet. Heat a non-stick skillet over medium heat. Place the wraps seam-side down in the skillet and cook for 2-3 minutes on each side, or until they are heated through and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the wraps in the air fryer basket and heat for 5-7 minutes, or until they are warmed through and have a nice, crispy texture.

• For those who enjoy a bit of char, use a grill. Preheat your grill to medium heat. Wrap the wraps in aluminum foil and place them on the grill. Heat for about 5-7 minutes, turning occasionally, until they are warmed through.

• Mixing bowl: A large bowl used to combine all the ingredients for the chicken salad mixture.

• Knife: Essential for chopping the celery, red onion, and fresh dill.

• Cutting board: A flat surface to safely chop and dice the vegetables and herbs.

• Measuring cups: Used to measure out the greek yogurt, celery, and other ingredients accurately.

• Measuring spoons: Necessary for measuring the lemon juice, salt, and black pepper.

• Spoon: Useful for mixing the ingredients together in the bowl.

• Spatula: Helps in spreading the chicken salad mixture evenly onto the tortillas.

• Tortilla warmer: Optional, but can be used to warm the tortillas before filling them.

• Knife: Needed again to slice the rolled-up tortillas in half if desired.

• Refrigerator: For storing the wraps if you choose to serve them later.

Use pre-cooked chicken: Save time by using pre-cooked or rotisserie chicken instead of cooking and shredding chicken breast yourself.

Pre-chop vegetables: Dice celery and red onion in advance and store them in the fridge to quickly add to your salad.

Batch make: Prepare a larger batch of the chicken salad mixture and store it in the fridge for easy assembly throughout the week.

Ready-to-use tortillas: Keep whole wheat tortillas on hand to quickly wrap up your salad without any extra prep.

Lemon juice substitute: Use bottled lemon juice instead of squeezing fresh lemons to save a few extra minutes.