Chicken salad wrap became one of my favorite lunches after I started looking for something quick that didn't require turning on the stove every day. I had some leftover cooked chicken in the refrigerator, so I mixed it with a few simple ingredients, wrapped it in a soft tortilla, and ended up with a meal that was fresh, filling, and ready in minutes. Since then, it's been one of those recipes I come back to whenever I need an easy lunch or light dinner.

This chicken salad wrap recipe combines tender chicken with a creamy dressing, crunchy vegetables, and fresh lettuce, all wrapped inside a soft tortilla. It's perfect for meal prep, packed lunches, or busy weekdays because it's easy to customize with whatever vegetables you have on hand. If you already enjoy recipes like Trisha Yearwood’s Chicken Salad, Chicken Shawarma Wrap, or Chicken Wrap With Avocado Salsa, this recipe is another simple meal worth adding to your rotation.

Why You Will Love This Chicken Salad Wrap Recipe

What I love most about this recipe is how quickly it comes together. Since the chicken is already cooked, you can have lunch ready in about 15 minutes.

Another reason I make these wraps so often is that they're incredibly versatile. You can add your favorite vegetables, swap the dressing, or even use spinach wraps instead of regular tortillas.

On top of that, they're great for meal prep. Simply prepare the chicken salad ahead of time and assemble the wraps just before serving to keep everything fresh.

Finally, they're satisfying without feeling too heavy. The creamy chicken salad, crisp vegetables, and soft tortilla create the perfect balance of textures in every bite.

What You Will Need For Chicken Salad Wraps

A large mixing bowl makes it easy to combine the chicken salad.

You'll also need a sharp knife for chopping the vegetables.

A cutting board helps speed up the prep work.

If you're packing these for lunch, honestly parchment paper or foil keeps the wraps together nicely.

Ingredients Needed

For the Chicken Salad

• 3 cups cooked chicken, shredded or diced
• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 celery stalks, finely diced
• ¼ cup red onion, finely diced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Wraps

• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1 cup sliced tomatoes
• ½ cup sliced cucumber
• ½ avocado, sliced (optional)

How To Make Chicken Salad Wraps

In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.

Next, add the cooked chicken, celery, red onion, and parsley. Stir until everything is evenly coated with the dressing.

Taste the chicken salad and adjust the seasoning if needed.

Lay a tortilla flat on a clean surface.

Add a layer of shredded lettuce to the center of the tortilla.

Then spoon a generous amount of the chicken salad over the lettuce.

Top with sliced tomatoes, cucumber, and avocado if using.

Fold in the sides of the tortilla and roll it up tightly.

Repeat with the remaining tortillas.

Slice each wrap in half and serve immediately, or wrap tightly and refrigerate until ready to eat.

I usually make the chicken salad a few hours ahead because the flavors blend together even more as it chills. Then, when it's time to eat, all that's left is filling the tortillas and rolling them up. These wraps pair perfectly with Black Beans And Corn Salad, Mixed Cucumber Salad, or a glass of Classic Homemade Lemonade for an easy meal.

Tips For Chicken Salad Wraps

Use rotisserie chicken if you want to save even more time.

Pat the lettuce dry before assembling the wraps so they don't become soggy.

Don't overfill the tortillas or they'll be difficult to roll.

For the freshest texture, honestly assemble the wraps just before serving if you're making them ahead.