Chicken Salad Wraps

Chicken Salad Wraps

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 cups cooked, shredded chicken

  • 4 tortillas

  • 1 cup chopped celery (about 2 stalks)

  • 1/2 cup pecan halves, roughly chopped

  • 1/2 – 3/4 cup mayonnaise

  • 1 cup halved red grapes

  • juice of 1/2 a lemon

  • 1 green onion, thinly sliced

  • 2 tablespoons fresh dill, finely chopped

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt


  • Add chicken, celery, grapes, green onion, and pecans to a large bowl and stir to combine.
  • Combine 1/2 cup of mayonnaise with the dill, black pepper, salt, and lemon juice in another bowl and whisk well.
  • Pour dressing over chicken mixture and stir until coated. Season with salt, pepper and lemon as needed. Pour in only 1/4 cup of mayonnaise if you like your chicken salad to be thinner.
  • Cover with plastic wrap and refrigerate for at least a few hours or up to overnight. Remove and wrap inside tortillas. Slice and serve!


  • Save a step by picking up a rotisserie chicken from the store and shredding it up. The rotisserie chicken adds great flavor to the salad!
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