WrapsAmericanEasy

Canned Chicken Salad Wrap

Name: Canned Chicken Salad Wrap
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz (285 g) canned chicken (packed in water), drained and pressed; 3 tbsp (45 ml) mayonnaise; 1½ medium stalks (90 g) celery stalks, finely diced (about ½ cup); 1 medium (150 g) Granny Smith or Honeycrisp apple, peeled, cored, and finely diced (about ¾ cup); ⅓ cup (35 g) walnuts, coarsely chopped; ½ tbsp (7½ ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; 2 tortillas large flour tortillas (10-inch); 1 cup (40 g) butter lettuce or green leaf lettuce, torn into bite-sized pieces

From the MyKitchenBank Kitchen

A quick, satisfying lunch wrap made with pantry-stable canned chicken mixed with crisp celery, sweet apple, and toasted walnuts, bound in a creamy mayonnaise dressing. Soft flour tortillas hold the filling with a bed of fresh lettuce for extra crunch. Ready in under 15 minutes.

Prep: 12 min
Cook: —
Total: 12 min
Makes: 2 wraps

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Steps

Before you start

Drain the canned chicken in a fine-mesh strainer and press gently to remove excess liquid
If using walnut pieces, coarsely chop them into ¼-inch pieces
Have lettuce washed and ready

1
Prepare the ingredients
- Drain the canned chicken in a fine-mesh strainer and press it gently with the back of a spoon to remove excess liquid without breaking it apart too much.
- Finely dice the celery stalks (you should have about ½ cup).
- Peel, core, and finely dice the apple (about ¾ cup).
- Coarsely chop the walnuts into ¼-inch pieces.
- Wash and tear the lettuce into bite-sized pieces.
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Ready when: All ingredients prepped and ready to combine
Tip: Dicing the apple just before mixing prevents browning; the lemon juice will also help prevent oxidation.
2
Make the chicken salad
- In a small bowl, combine the drained chicken, mayonnaise, diced celery, diced apple, and chopped walnuts.
- Add the lemon juice, and season with salt and pepper to taste.
- Gently fold the mixture together with a fork until everything is evenly distributed and coated in mayo.
- Taste and adjust seasoning as needed.
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Ready when: Mixture is creamy, well-combined, and all ingredients are evenly distributed
Tip: Don't overmix; you want texture and some distinct pieces of chicken, celery, and apple, not a paste.
3
Assemble the wraps
- Lay each flour tortilla on a clean surface.
- Divide the torn lettuce evenly between the two tortillas, layering it on the lower half of each, leaving a 1-inch margin from the edges.
- Divide the chicken salad between the two tortillas, spooning it on top of the lettuce (about ¾ cup per wrap).
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Ready when: Lettuce and chicken salad are evenly distributed on both tortillas
Tip: Don't overfill; too much filling makes the wrap hard to fold and eat without spilling.
4
Roll and serve
- Starting from the bottom of each tortilla, fold the bottom edge up over the filling and roll tightly, tucking in the sides as you go to create a snug wrap.
- Roll until sealed.
- Cut each wrap in half diagonally if desired, or serve whole.
- Serve immediately.
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Ready when: Wraps are tightly rolled and sealed, ready to eat
Tip: A damp paper towel on the counter or a clean damp cloth can help your hands grip the tortilla while rolling without it sticking or tearing.

Good to know

Tips

For a warm wrap, lightly toast the flour tortillas in a dry skillet over medium heat for about 15 seconds per side before assembling. This softens them and gives them a subtle flavor.
Keep all ingredients and your bowl chilled before mixing to prevent the mayonnaise from breaking and to keep the chicken salad cool.
If your apple is watery, pat it dry with a paper towel after dicing to avoid making the salad soggy.
Double the chicken salad mixture and store it refrigerated for quick lunches throughout the week—it stays fresh for up to 2 days in an airtight container.

Storage & reheating

Store the chicken salad mixture (without the tortillas and lettuce) in an airtight container in the refrigerator for up to 2 days. Assemble the wraps just before serving to keep the tortillas soft and lettuce crisp. The assembled wrap (if wrapped tightly in parchment or foil) can be chilled for up to 4 hours, but is best eaten fresh.

Substitutions

walnuts → sliced almonds or pecans. Use the same quantity; almonds give a milder flavor, pecans add a richer, buttery taste.
Granny Smith or Honeycrisp apple → diced pear or dried cranberries. Fresh pear works best for a similar texture; use ¼ cup dried cranberries for added chewiness and tartness.
butter lettuce or green leaf lettuce → mixed greens, spinach, or arugula. Spinach adds heartiness, arugula adds peppery bite; adjust quantity based on how packed you like your wrap.
mayonnaise → Greek yogurt or sour cream. Use ⅔ mayo + ⅓ Greek yogurt for a lighter version; full Greek yogurt will make the salad tangier and less rich.