Quick Chicken Veggie Wraps: The Best Lighter Lunch Delight
Quick Chicken Veggie Wraps are a delicious and customizable lunch option packed with flavor and nutrition.
Equipment
- large mixing bowl
- dry skillet
Ingredients
For the Chicken Salad
- 14 oz cooked and shredded chicken Feel free to substitute with rotisserie chicken for speed or leftover grilled chicken for extra flavor.
- 2 oz plain yogurt Unsweetened; Greek yogurt is a great alternative for even more creaminess.
- 4 oz mayonnaise Hellmann's suggested; consider vegan mayo for a dairy-free option.
- 1.5 tsp Dijon mustard Provides tang and depth; yellow mustard works as a substitute.
- 1 pinch black pepper Adds necessary seasoning to enhance the flavors.
For the Veggies
- 2 green onions Thinly sliced; regular onions can be used for a sharper taste.
- 1/2 carrot Finely grated; shredded zucchini can offer a unique flavor if desired.
- 1.5 oz spinach Roughly chopped; mixed greens provide a different texture.
- 1 stalk celery Finely diced; try cucumber for a refreshing alternative.
- 1 oz tomatoes Diced; substitute diced bell peppers for a crunchy twist.
Wrap Assembly
- 6 tortillas Flour or whole wheat; lettuce leaves can be used for a low-carb option.
Flavor Boosters
- 1/2 lemon zest and juice From 1/2 lemon; enhances flavor brightness.
- 1 oz Parmesan cheese Finely grated; nutritional yeast is a fantastic dairy-free swap.
- 1/2 tsp dried dill Complements flavors with herbal notes.
Instructions
How to Make Quick Chicken Veggie Wraps
- Begin by finely dicing the celery and tomatoes, slicing the green onions, grating the carrot, zesting the lemon, and roughly chopping the spinach.
- In a large mixing bowl, combine the plain yogurt, mayonnaise, and Dijon mustard. Whisk until smooth, then add in lemon juice, dill, black pepper, and Parmesan, stirring until well combined.
- Gently fold in the shredded chicken and all prepared vegetables with the dressing until everything is evenly coated.
- Warm tortillas in a dry skillet for about 20-30 seconds on each side or microwave wrapped in a damp paper towel for 15-20 seconds.
- Place 1 to 1.5 cups of the chicken salad mixture off-center on each tortilla. Fold in the sides, then roll tightly from the bottom up.
- Optionally, you can toast the wraps seam-side down in a hot skillet for 1-2 minutes per side until golden brown.
Notes
Prep the chicken salad in advance to store in the fridge for up to 4 days. Store tortillas and fresh veggies separately for optimal crispness.