Greek Yogurt Chicken Salad Wraps – A Fresh, Light Lunch You’ll Crave

Greek Yogurt Chicken Salad Wraps are the kind of lunch that feels satisfying without weighing you down. They’re creamy, crunchy, and bright, with a tangy kick that keeps every bite interesting. If you’re looking for something quick, wholesome, and easy to pack, this recipe checks all the boxes.

It’s simple enough for busy weekdays, yet tasty enough to serve to guests. Think deli-style chicken salad, but lighter and more flavorful.

What Makes This Special

Traditional chicken salad relies on mayonnaise. This version uses thick, tangy Greek yogurt for creaminess and protein without the heaviness.

A squeeze of lemon brightens everything, while crunchy add-ins like celery and apples bring texture.

Using rotisserie chicken cuts down on prep time, and wraps make it easy to eat on the go. The result is fresh-tasting and satisfying without feeling overly rich. It’s a smart, balanced meal you’ll want on repeat.

Shopping List

• Cooked chicken: 3 cups, shredded or chopped (rotisserie works great)
• Plain Greek yogurt: 3/4 to 1 cup (2% or whole for creaminess)
• Dijon mustard: 1 to 2 teaspoons
• Lemon: 1, zested and juiced
• Celery: 2 stalks, finely chopped
• Apple: 1 small, chopped (Honeycrisp or Granny Smith)
• Red onion or green onion: 2 tablespoons, finely minced
• Fresh herbs: 2 tablespoons chopped dill, parsley, or chives
• Salt and black pepper: to taste
• Garlic powder: 1/2 teaspoon (optional)
• Celery seed or paprika: 1/4 teaspoon (optional)
• Wraps: 4 to 6 large tortillas, lavash, or whole-wheat wraps
• Lettuce or spinach: a few handfuls
• Cucumber and tomato slices: optional, for freshness

Step-by-Step Instructions

1. Prep the chicken. If using rotisserie chicken, remove skin and bones, then shred or chop the meat into bite-size pieces.

   Aim for about 3 cups.

2. Make the dressing. In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon zest, and 1 to 2 tablespoons of lemon juice. Add a pinch of salt and pepper. Taste and adjust acidity with more lemon if needed.
3. Add the flavor builders. Stir in celery, apple, onions, and fresh herbs.

   If you like a little extra depth, add garlic powder or a dash of celery seed/paprika.

4. Fold in the chicken. Add the chicken to the bowl and gently mix until everything is coated. The salad should be creamy but not wet. If it looks dry, add a spoonful more yogurt.
5. Chill (optional). For best flavor, cover and refrigerate for 15 to 30 minutes.

   This lets the lemon and herbs meld with the chicken.

6. Warm the wraps. Briefly warm tortillas in a dry skillet or microwave for 10–15 seconds so they’re flexible and easier to roll.
7. Assemble. Lay down lettuce or spinach on each wrap. Spoon a generous amount of chicken salad on top. Add cucumber or tomato slices if you’re using them.
8. Wrap it up. Fold in the sides and roll tightly from the bottom.

   Slice in half for easier eating.

9. Serve. Enjoy right away, or wrap in parchment or foil for a grab-and-go lunch.

How to Store

Keep the chicken salad in an airtight container in the fridge for up to 3 to 4 days. Store it separately from the wraps and greens to prevent sogginess. If packing ahead, layer lettuce between the wrap and filling as a moisture barrier.

If the salad tightens up after chilling, stir in a spoonful of yogurt or a splash of lemon juice to loosen it.

Avoid freezing, as yogurt can separate and the texture will suffer.

Health Benefits

• Higher protein, less fat: Greek yogurt bumps up protein and lowers saturated fat compared to mayo-based salads.
• Probiotics: Yogurt provides beneficial bacteria that support gut health.
• Fiber and micronutrients: Veggies and apples add fiber, vitamin C, and antioxidants that help with digestion and immunity.
• Balanced meal: With lean protein, complex carbs (whole-wheat wraps), and healthy fats (if you add nuts or avocado), it’s a well-rounded lunch.

What Not to Do

• Don’t overdo the lemon. Too much acid can make the salad watery and overpower the flavors. Start small and build.
• Don’t skip seasoning. Yogurt needs salt and pepper to wake it up. Taste as you go.
• Don’t use watery yogurt. Thin yogurt makes a runny salad.

  Choose thick Greek yogurt, or strain regular yogurt through a coffee filter.

• Don’t assemble too early. Wrapped sandwiches can get soggy if made hours in advance. Pack components separately when possible.
• Don’t leave it out. Because it’s dairy- and poultry-based, keep it chilled. Two hours at room temperature is the max.

Variations You Can Try

• Waldorf twist: Add halved grapes and chopped walnuts.

  A sprinkle of tarragon is lovely here.

• Mediterranean style: Mix in chopped cucumber, cherry tomatoes, Kalamata olives, and crumbled feta. Use parsley and dill.
• Buffalo vibe: Stir in hot sauce and a pinch of smoked paprika. Add chopped celery and drizzle with a little blue cheese (optional).
• Curried chicken salad: Add 1 to 2 teaspoons curry powder, a handful of raisins, and slivered almonds.

  Swap lemon for a splash of lime.

• Avocado boost: Mash half an avocado into the yogurt for extra creaminess and healthy fats.
• Low-carb option: Skip the wrap and serve in lettuce cups or on a bed of mixed greens.
• Crunch factor: Toss in pumpkin seeds or sliced almonds right before serving so they stay crisp.

FAQ

Can I use canned chicken?

Yes, you can. Drain it well and flake it with a fork before mixing. Rotisserie chicken has better texture and flavor, but canned works in a pinch.

What yogurt is best?

Use plain, unsweetened Greek yogurt, 2% or whole milk for the best texture.

Nonfat yogurt works, but it may taste tangier and less creamy.

How can I make it dairy-free?

Swap Greek yogurt for a thick, unsweetened plant-based yogurt made from almond, coconut, or soy. Taste and adjust seasoning, since dairy-free yogurts can vary in flavor.

Is this meal prep friendly?

Absolutely. Make the chicken salad up to four days ahead and keep wraps, greens, and extras separate.

Assemble just before eating for the best texture.

Can I add cheese?

Sure. Crumbled feta, cheddar slices, or a sprinkle of Parmesan all work. Keep portions modest to avoid overpowering the fresh flavors.

What if my salad is too runny?

Add more chicken or a spoonful of extra-thick yogurt.

Next time, pat dry any watery mix-ins like cucumber or use less lemon juice.

What’s a good gluten-free wrap?

Try gluten-free tortillas, collard green wraps, or large romaine leaves. Warm gluten-free tortillas briefly to prevent cracking.

Can I use leftover grilled chicken?

Yes. Chop it finely and use as you would rotisserie chicken.

Smoky or herbed grilled chicken adds great flavor.

How do I keep apples from browning?

Toss chopped apple with a little lemon juice before mixing it into the salad. This keeps the pieces bright and fresh-looking.

What sides go well with these wraps?

Pair with cut veggies and hummus, a simple green salad, a cup of soup, or fresh fruit. Keep it light to match the wrap’s fresh feel.

Final Thoughts

Greek Yogurt Chicken Salad Wraps are the kind of recipe you keep in your back pocket for busy weeks.

They’re quick to make, easy to customize, and full of fresh, satisfying flavor. With simple ingredients and a few smart swaps, you get a lighter lunch that still feels hearty. Make a batch on Sunday, and you’ll be looking forward to lunch all week.