Chicken Salad Wrap

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Our absolute favorite Chicken Salad, made in wrap form with tomatoes, avocado, and lettuce. These Chicken Salad Wraps are packed with flavor!

The chicken salad portion of this wrap can be made ahead of time and stores well in the fridge for up to 4 days. Make it ahead of time for a quick lunch assembly or a great weekly meal prep option.

Overhead photo of a Chicken Salad Wrap cut open to show the interior.

Growing up we had two lunches more than any other meals I can remember — wraps and black bean nachos. More on nachos another day, because today we’re talking wraps.

The filling for the wraps changed often — deli meat, leftover holiday ham, hummus and veggies, or chicken salad. The chicken salad-filled wraps were always my favorite. And especially when they were loaded with avocados and tomatoes! Today I’m sharing my favorite chicken salad wrap recipe loaded up in a whole wheat tortilla and packed with tomatoes and avocado. 

How to serve this recipe

  • I mentioned a whole wheat tortilla, but any tortilla works, so use your favorite! I like the Flatout® flatbreads for a healthier option.
  • If you’re looking to keep things lower-carb while still using a tortilla, check out these options.
  • To save on calories and carbs you can omit the tortilla entirely and wrap everything in lettuce instead.
  • Another option is to serve on crackers or apple slices
  • The wrap can be nixed entirely in favor of a sandwich — use your favorite bread or a croissant and layer the ingredients on top.
  • And let’s not forget that spooning the chicken salad straight out of the bowl is definitely an option.

QUICK TIP

Roma tomatoes are firm and smallish–larger than a cherry tomato but smaller than a regular tomato. They’re perfect for Chicken Salad Wraps because they don’t create any sogginess. If you use full-sized tomatoes, slice them in half and if they’re extra juicy, blot with a paper towel.

Image of the sliced tomatoes that go into this Chicken Salad Wrap.

One of the great things about this recipe is how easy it is to customize and make exactly the way you like! Below are a few ideas.

Chicken Salad Wrap variations

  • Chicken Salad Wrap with cranberries: Remove the avocado and tomato; add cranberries, thinly sliced celery, and slivered almonds or pecans.
  • Sante Fe style: Add corn, black beans, and finely chopped cilantro to the chicken salad portion.
  • Chicken salad with grapes: Replace the avocado and tomato with halved grapes, slivered almonds, dried cranberries, and thinly sliced celery.
  • Chicken Salad Wrap with cheese: Feel free to add some cheese to this recipe; I’d recommend provolone or Swiss.
  • Spicy chicken salad wrap: these sriracha tuna wraps are incredible; try replacing the tuna with shredded chicken!

Preparing the chicken

  • I LOVE using rotisserie chicken. It’s fast, flavorful, and tender! I like grabbing one from the store (or making one homemade) at the beginning of the week and then using it in recipes for the next few days. If you’re really in a time crunch, lots of stores sell pre-shredded rotisserie chicken meat.
  • Alternatively, you can grill the chicken. Pound breasts to an even thickness and then generously salt and pepper the breasts. Drizzle oil on both sides and grill over medium-high heat (400-450 degrees F) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Transfer the chicken to a plate, cover with foil, and let rest for 5-10 minutes.   Thinly slice and then chop the grilled chicken and it’s ready for this Chicken Salad Wrap.
  • You can cook the chicken in a crockpot and shred it. Season chicken breasts generously with salt and pepper and then place in a slow cooker. Cover the breasts completely with chicken stock or broth and cook on low for 5-7 hours or high for 3-4 hours. Remove chicken, drain the liquid, and chop the cooked breasts for this recipe.

Image of the tortilla with lettuce, tomatoes, and avocado on it for Chicken Salad Wraps.

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Chicken Salad Wrap

5 from 3 votes
Our absolute favorite chicken salad made in wrap form with tomatoes, avocado, and lettuce. These Chicken Salad Wraps are packed with flavor!
Print Recipe

Chicken Salad Wrap

5 from 3 votes
Our absolute favorite chicken salad made in wrap form with tomatoes, avocado, and lettuce. These Chicken Salad Wraps are packed with flavor!
Course Dinner, lunch, Main Course
Cuisine American, Healthy
Keyword Chicken Salad Wrap
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 loaded wraps
Calories 566kcal
Author Chelsea
Cost $4.31

Ingredients

  • 2 cups prepared rotisserie chicken chopped into small pieces
  • 2 stalks celery thinly sliced
  • 1/4 cup mayonnaise use full-fat
  • 2 tablespoons sour cream (fat-free or light)
  • 1 tablespoon honey
  • 1 and 1/2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice freshly squeezed
  • Salt and pepper to taste
  • 4 whole wheat wraps (Note 1)
  • 4-6 pieces washed and dried romaine lettuce
  • 2-3 Roma tomatoes thinly sliced
  • 1 large avocado thinly sliced

Instructions

  • Place the chopped rotisserie chicken and celery in a large bowl.
  • Add the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper.
  • Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.).
  • Spread out the tortillas. Place 1-2 pieces of washed and completely dried romaine lettuce in the center (slightly to the right) of the tortilla. Layer the thinly sliced tomatoes on top and then the thin slices of avocado.
  • Spoon the prepared chicken salad right on top. Gently roll up the tortilla, slice in half with a sharp knife, and enjoy immediately.

Recipe Notes

Note 1: The total amount of tortillas and toppings (lettuce, tomato, avocado) completely depends on what type of tortillas you get (how large they are) and how loaded you want your wraps. We usually get 4 loaded Chicken Salad Wraps from this recipe, but you can stretch it to get 6!

Nutrition Facts

Calories: 566kcal | Carbohydrates: 34g | Protein: 39g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 123mg | Sodium: 821mg | Potassium: 386mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2808IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg

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6 Comments

  1. 5 stars
    This was sooooo good!! I used store bought guacamole instead of the avocado- AMAZING- added salt n pepper on tomatoes after layering. My picky teenager loved these enough to pack them for lunch. Thanks Chelsea- your recipes have ALL been delicious so far!!

    1. YAYY!! I’m soo happy to hear this!! So glad you guys enjoyed! And thanks so much for your sweet comment! 🙂

  2. 5 stars
    Yooo Chelsea,
    Made this for my wife and I and it is awesome!!!! I really love chicken salad so I was hesitant to add some of the things that your recipe calls for but wow! It’s excellent! I did add a little onion later but super good meal!!!
    Thank you, your doin a great job!
    -Paddy

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