Chicken Salad Wrap

Chicken Salad Wrap

Original Recipe Serves 12

Prep Time 15 min
Cooking Time 20 min


12 each  8" Hearty Grains Ultra Tortillas (33824)  
1 lb.  Chicken , raw 
Non -Stick Spray , as needed   
Black Pepper , as needed 
 Kosher Salt , as needed 
1 1/2 cups  Celery , diced 
3/4 cup Red Onion , diced 
1 cup  Grapes , purple , diced 
1 cup Granny Smith Apples , diced 
3/4 cup  Greek Yogurt , 0% fat , plain 
3/8 tsp.  Paprika  
1/8 tsp.  Garlic Powder  
1/8 tsp. Black Pepper  
1 Tbsp.  Lemon Juice  
 Salt , to taste 
6 oz. Romaine Lettuce , shredded 


1.) Pre-heat convection oven to 350°F.

2.) Place raw chicken on a parchment lined half sheet tray. Spray with nonstick spray and sprinkle with salt and pepper, if desired. Bake chicken for 20-25 minutes, or until internal temperature of 165°F is reached. Remove from oven and cool.

3.) Meanwhile, in a large bowl, combine celery, onion, grapes, apples, yogurt and seasonings. Reserve refrigerated.

4.) Once chicken has cooled, shred into bite sizes pieces. Combine shredded chicken with yogurt mixture. Mix well to combine.

5.) To build each wrap: place 0.5 oz. Romaine lettuce in center of each tortilla. Top with 3.5 oz (1/2 cup) chicken salad. Fold one end towards middle, and roll, leaving one end open. Serve.

6.) To help meet Kids LiveWell criteria, serve with ½ cup cherry tomatoes marinated in olive oil vinaigrette and topped with basil chiffonade, and 8.0 fl. oz. skim milk.

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