High-Protein Chicken Salad Wrap | Easy & Healthy Chicken Wrap Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • Chicken thigh - 500 gms, boneless & skinless
  • Celery stalk - 8, finely chopped
  • Spring onion greens - 2 stalks, finely chopped
  • Carrot - 1, large, peeled & grated
  • Iceberg lettuce - 2 cups, shredded
  • Wholewheat tortilla wraps - 6
For Salad dressing:
  • Greek yogurt - ¾ cup
  • Dijon mustard - ½ tbsp
  • Honey - 1 tsp
  • Salt & pepper to taste
Seasoning for Chicken:
  • Olive oil - 2 tbsp
  • Salt - 1 tsp
  • Pepper - ½ tsp
  • Paprika / Kashiri chilli powder - 1 tsp
  • Garlic powder - ½ tsp
  • Italian seasoning - 1 tsp
Instructions
  1. To make the salad dressing, add Greek yogurt, Dijon mustard, honey, salt and black pepper to a mixing bowl.
  2. Whisk everything together until smooth and creamy. Taste and adjust the seasoning if needed. Set aside while you prepare the chicken.
  3. To season the chicken, place the boneless & skinless chicken thighs in a bowl. Add olive oil, salt, black pepper, paprika or Kashmiri chilli powder, garlic powder and Italian seasoning.
  4. Mix everything well, making sure every piece of chicken is evenly coated with the seasoning. Set them aside for 10 to 15 minutes.
  5. Heat a cast iron skillet over medium heat and add about 1 tablespoon of olive oil.
  6. Place the seasoned chicken thighs in the hot skillet and cook until beautifully browned on both sides and completely cooked through.
  7. The chicken should develop a lovely golden crust while remaining juicy and tender inside.
  8. Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes.
  9. To assemble the salad, add the finely chopped celery, spring onion greens, grated carrot and shredded iceberg lettuce to a large salad bowl.
  10. Shred the cooked chicken thighs and add them to the bowl. Pour over the prepared Greek yogurt salad dressing.
  11. Using a spatula, gently mix everything together until the vegetables and chicken are evenly coated with the creamy dressing. Your chicken salad filling is ready!
  12. Now we will prepare the tortillas. If your tortillas have been refrigerated, warm them in the microwave for about 1 minute so that they become soft and pliable.
  13. This makes them much easier to roll without tearing. If not refrigerated, 30 seconds microwaving would be good enough.
  14. Place one tortilla on a clean work surface e.g. a chopping board. Add about half a cup of the chicken salad filling toward one side of the tortilla.
  15. Fold the sides slightly inward and roll the tortilla tightly over the filling, tucking everything in as you go. Repeat with the remaining tortillas and filling.
  16. Heat a skillet over medium-low heat and lightly spray or brush it with oil. Place the chicken salad wraps seam-side down on the hot skillet.
  17. Toast for about 2 minutes on each side, or until the tortillas turn beautifully golden brown and slightly crisp.
  18. Keep the heat at medium-low so that the tortilla gets golden without burning.
  19. Remove the toasted wraps from the skillet and allow them to rest for a minute. Cut each wrap diagonally in half and serve immediately.
Recipe by Flavor Quotient at https://flavorquotient.com/2026/08/high-protein-chicken-salad-wrap/