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Greek Yogurt Chicken Salad Wrap (Light & Filling) - Easy, Fresh, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 2 cups cooked chicken, shredded or diced (rotisserie works great)
  • 3/4 cup plain Greek yogurt (2% or whole milk for extra creaminess)
  • 1 tablespoon Dijon mustard
  • 1–2 tablespoons lemon juice, to taste
  • 1 celery stalk, finely chopped
  • 1/4 small red onion, finely diced
  • 1/3 cup chopped cucumber (seeds scooped out)
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1–2 tablespoons crumbled feta (optional but delicious)
  • Salt and black pepper, to taste
  • 4 large whole-wheat or spinach tortillas (8–10 inches)
  • 1 cup mixed greens (spinach, arugula, or romaine)
  • Sliced tomato or bell pepper (optional add-ins)

Instructions
 

  • Prep the dressing: In a medium bowl, whisk the Greek yogurt, Dijon, lemon juice, a pinch of salt, and black pepper. Taste and adjust acidity with more lemon if needed.
  • Fold in flavor: Add the celery, red onion, cucumber, dill, and parsley. Stir until coated and evenly distributed.
  • Add the chicken: Mix in the shredded or diced chicken until everything is well combined. If using feta, gently fold it in now.
  • Chill (optional but recommended): Let the mixture sit in the fridge for 10–20 minutes. This helps the flavors meld and slightly thickens the dressing.
  • Warm the tortillas: Briefly heat each tortilla in a dry skillet for 10–15 seconds per side to make them flexible and less likely to tear.
  • Assemble the wrap: Lay down a handful of greens on the tortilla. Spoon 1/2 to 3/4 cup of chicken salad on top. Add tomato or bell pepper if using.
  • Wrap it up: Fold the sides in, then roll tightly from the bottom up. Slice in half if you like.
  • Serve: Enjoy right away, or wrap in parchment or foil for later.