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–+ servings
Greek Yogurt and Chicken Salad Wrap
Jon Simon

Greek Yogurt Chicken Salad Wrap

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A protein-packed no-cook wrap with creamy Greek yogurt chicken salad, fresh dill, and crisp apple, an easy high-protein meal-prep lunch.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes

Ingredients
 
 

  • 2 cups cooked chicken breast shredded
  • 1 cup plain Greek yogurt
  • ¼ cup red onion diced
  • ¼ cup celery diced
  • ¼ cup apple diced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • salt and black pepper to taste
  • 4 large whole wheat tortillas
  • 2 cups fresh spinach leaves
  • 1 cup cucumber diced

Equipment

Method
 

  1. In a large bowl, combine the shredded chicken, Greek yogurt, red onion, celery, apple, dill, lemon juice, garlic powder, salt, and pepper. Mix well until evenly distributed. Pat the chicken dry first to avoid excess moisture.
  2. Lay out the tortillas and divide the spinach leaves among them.
  3. Spread the chicken mixture evenly on each tortilla and top with diced cucumber.
  4. Roll each wrap tightly, tucking in the sides as you go. Cut diagonally and serve immediately, or wrap in parchment for later.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 24gProtein: 28gFat: 8gSaturated Fat: 2gSodium: 380mgFiber: 4gSugar: 3g

Notes

Net carbs: 20g per serving (24g total carbs minus 4g fiber).
Substitutions: Use a gluten-free wrap or lettuce leaves for a gluten-free option. Adjust the Greek yogurt for desired creaminess and add extra vegetables or herbs to taste.
Storage: Store the chicken salad mixture separately from the tortillas and assemble just before eating to prevent sogginess. The mixture keeps in the fridge for up to 3 days.
Serving: No-cook wrap, no reheating needed. Serve chilled.

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