These hearty and wholesome herbed chicken salad wraps are perfect for lunch, dinner, and meal prep, and even work as a party app! Parsley and dill provide unbelievably fresh flavors, while onions and celery add a delicious crunch.
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 this chicken salad wraps recipe is ready to eat in just 20 minutes!
To round out the meal, I like to serve chicken salad wraps with roasted red pepper and tomato soup, creamy broccoli and zucchini soup, or any of these chicken salad sides.
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Why you'll love this recipe
- Convenient - Chicken salad wraps are easy to assemble and perfectly portable, making them a great lunch on the go!
- Quick and Easy - You can whip them up in practically no time at all if you have leftover chicken breast on hand.
- Versatile - Serve the wraps cold or lightly grilled, and customize them with your favorite sandwich toppings. This creamy dill salad dressing would be a great addition!
Ingredients needed
- 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.
- Celery - For a crunchy bite.
- White onion - Adds sharp, strong flavors.
- 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!
- Salt and black pepper - Kosher salt is always my go-to.
- Sandwich wraps - I prefer to use soft, flour tortillas. I used 11-inch tortillas which made 5-6 chicken salad wraps.
How to make chicken salad wraps
Recipe rundown
- Combine the mayo, vinegar, and seasonings in a small bowl.
- Add the remaining ingredients to a large mixing bowl.
- Add in the chicken salad dressing and mix until well combined.
- Divide the chicken salad evenly among sandwich wraps, roll them up, then serve, and enjoy!
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 it 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.
- Use flour tortillas. They're soft, pliable, and unlikely to split apart.
- 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!
What to serve with chicken wraps?
This recipe for chicken salad wraps pairs well with soup, salad, chips, and fries! Keep it healthy and serve your chicken salad wrap with a leafy green salad, or indulge a little and enjoy a side of air fryer sweet potato fries!
Here are my favorite side dish recipes for chicken salad:
Chicken salad wrap 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 this Greek-style Chicken Salad.
- 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 leftover chicken salad wraps in the refrigerator for 1-2 days. However, they will eventually become soggy, so they 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
Place a large tortilla on a flat surface. Scoop some chicken salad into the center of the tortilla. Spread it out evenly, leaving about 1-2 inches of space around the edges to prevent overfilling. Fold in the sides, then, tightly roll the bottom edge of the tortilla up, tucking in the filling as you roll.
There are two options when it comes to chicken salad wraps. Option number 1 is a creamy chicken salad made with pulled chicken, mayo, celery, onions, and fresh herbs. Option number 2 uses grilled chicken, lettuce, and optional fillings such as tomato, onion, and avocado.
When it comes to making creamy chicken salad, chicken thighs are never the answer! Even though I love chicken thigh recipes, they just don't work well in creamy chicken salad. Chicken breasts hold up well to mayo and provide a mild-tasting base, letting the flavors of the vegetables and fresh herbs take center stage.
Since this creamy chicken salad recipe has a mayo base and contains fresh vegetables, I don't recommend freezing it. The texture would change (for the worse) during thawing. It's best to eat it up while it's fresh!
More sandwich and wrap recipes
Herbed Chicken Salad Wraps
These hearty and wholesome herbed chicken salad wraps are perfect for lunch, dinner, and meal prep, and even work as a party app! Parsley and dill provide unbelievably fresh flavors, while onions and celery add a delicious crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5-6 servings 1x
- Category: lunch, dinner
- Method: no-cook
- Cuisine: American
Ingredients
- 4 cups cooked chicken breast - shredded or chopped
- 1 cup chopped celery
- ½ cup chopped white onion
- ¼ cup diced fresh parsley
- 2 tablespoons diced fresh dill weed
- 2 tablespoons diced fresh green onion (green part only)
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5-6 flour tortillas (11-inches wide)
Instructions
- Make the chicken salad dressing. 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 dry salad ingredients and mix until the dressing is fully incorporated.
- Scoop about ⅔ cups of chicken salad onto the middle of an 11-inch 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 it in half, then serve, and enjoy!
Notes
- I like to use flour tortillas because they're soft, pliable, and unlikely to split apart.
- 11-inch tortilla wraps will make 5-6 chicken salad wraps.
- 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!
- To wrap, place a large tortilla on a flat surface. Scoop some chicken salad into the center of the tortilla. Spread it out evenly, leaving about 1-2 inches of space around the edges to prevent overfilling. Fold in the sides, then, tightly roll the bottom edge of the tortilla up, tucking in the filling as you roll.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The serving size listed below is based on 6 wraps, made using an 11-inch flour tortilla.
Nutrition
- Serving Size: 1 chicken salad wrap
- Calories: 546
- Sugar: 3.1 g
- Sodium: 1040.2 mg
- Fat: 28.2 g
- Carbohydrates: 37.9 g
- Fiber: 1.8 g
- Protein: 26.3 g
- Cholesterol: 94.3 mg
Kasey Ferguson says
I love the addition of fresh herbs in this chicken salad recipe. They add so much flavor! Thank you for this easy to follow but delicious recipe!
Ramona says
I bet this is the best combo ever. I must try this recipe immediately.
Addie says
This chicken salad was so fresh and flavorful! I loved it for a quick and easy lunch.
Rob says
Great recipe with very helpful instructions! I can't wait to make this!
Oscar says
This salad totally hit the spot. I love the dill in this recipe and I had it on a slice of low carb bread. Great recipe.