Herbed Chicken Salad Wraps

I always come back to this easy chicken salad wrap recipe when I need something quick and easy to prepare. I make it for meal prep, summer lunches, or whenever I have leftover chicken to use up. It's a simple mix of chicken, celery, mayo, and fresh herbs. Nothing fancy, but it hits the spot every time!

Creamy chicken salad is one of my top 10 favorite lunch options, and these easy chicken salad wraps are my go-to for a fresh, satisfying, and flavor-packed meal!

They're made using leftover chicken because who has time to cook chicken breasts from scratch in the middle of the day? And, pre-cooked chicken means the wraps are ready to eat in just 20 minutes!

To round out the meal, I like to serve them with roasted red pepper and tomato soup, creamy broccoli and zucchini soup, or any of these chicken salad sides.

Ingredient Notes

• Precooked chicken - I prefer to use chicken breast because it has a tender texture that holds up well when mixed with creamy dressings. I like to use my Dutch oven pulled chicken, but slow cooker chicken, poached chicken, or rotisserie chicken works, too.
• Fresh parsley - You can use either flat leaf or curly parsley.
• Fresh dill - Fresh dill weed is sometimes used as a substitute for parsley, but in this recipe, we're using both! When chopping dill weed, you can chop both the soft stems and the long fronds/leaves.
• Fresh green onion - Provides mild oniony flavor. I prefer to use only the greens and discard the white bulb.
• Mayonnaise - For the classic creamy texture that marries all the chicken salad ingredients together.
• Apple cider vinegar - Adds depth and a slight tang to the salad. A little bit goes a long way, and you definitely notice if it's missing!
• Sandwich wraps - I prefer to use soft, flour tortillas. I used 11-inch tortillas, which made 5-6 chicken salad wraps.

Step-by-Step Instructions

• Add the mayo, vinegar, salt, and pepper to a small mixing bowl and whisk until smooth.

• Combine the shredded chicken, celery, onion, green onion, and fresh herbs in a large mixing bowl.

• Pour the chicken salad dressing over the salad ingredients and mix until the dressing is fully incorporated.

• Scoop about ⅔ cups of chicken salad onto the middle of a large sandwich wrap. Add some leafy green lettuce if you'd like.
• Fold the left and right sides toward the center, then tightly roll the wrap starting at the bottom edge.

Secure with toothpicks if desired. Slice in half, then serve and enjoy!

Expert Tips

• Dice your veggies. There's nothing worse than giant chunks of onion. Dice the celery and onion so that each bite has a nice mix of flavors.
• Shred the chicken breast. Shredded chicken is far superior to chopped chicken when making homemade creamy chicken salad. A stand or hand mixer shreds cooked chicken breast within seconds, but the fork method is perfectly fine, too!
• Start with quality chicken. Chicken breast is the main ingredient and the base of the chicken salad wraps. For the best flavor and texture, use high-quality chicken breast that has been cooked correctly. Tough chicken will be hard to chew, and mushy chicken is unappetizing. I recommend making my fool-proof Dutch oven pulled chicken.
• Avoid overstuffing the wrap to ensure it rolls up neatly and is easy to eat. Less is more when it comes to filling sandwich wraps!
• Take a look at my ultimate guide to pinwheel sandwiches for more tips and tricks!

Recipe Variations

I really love this herby, classic version of chicken salad. However, feel free to get creative with optional variations and substitutions!

• Fruit - Red or green grapes, apples, and dried cranberries add a touch of sweetness.
• Nuts - Slivered almonds, pecans, and walnuts provide an ultra-crunchy texture!
• Seasoning - Seasoning blends such as curry powder and chipotle powder will really change things up! For Mediterranean flavors, try these Mediterranean Chicken Salad Pitas.
• Serving alternatives - Sandwich wraps are truly optional! Try chicken salad on a croissant, in a pita, or over crackers. Or, swap out your flour tortilla for a lettuce wrap or salad greens.

Storage Instructions

• You can store leftovers in the refrigerator for 1-2 days. However, they will eventually become soggy, so the chicken wraps should be eaten up within a couple of days! Wrap them tightly with plastic to prevent them from drying out.
• For meal prep and making ahead, store the chicken salad separately in an airtight container and assemble the wraps fresh when you're ready to serve. Chicken salad will stay fresh for up to 5 days.

Frequently Asked Questions