Classic Chicken Salad Wrap with Grapes and Celery

Name: Classic Chicken Salad Wrap with Grapes and Celery
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (420 g) cooked chicken breast or rotisserie chicken meat, chilled, skin removed, cut into ½-inch (1 cm) pieces; ½ cup (115 g) mayonnaise; 2 tablespoons (30 g) plain Greek yogurt; 1 tablespoon (15 ml) fresh lemon juice; 2 medium stalks (100 g) celery stalks, finely diced (¼-inch / 6 mm); 1 cup (150 g) seedless red grapes, halved lengthwise; 2 whole (30 g) green onions, thinly sliced, white and green parts; ¼ cup (25 g) sliced almonds, toasted if you like, and cooled (optional); ¼ teaspoon (1½ g) kosher salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground; 4 whole (240 g) large flour tortillas, 10-inch (25 cm), at room temperature or briefly warmed; 4 large leaves (60 g) butter lettuce or romaine leaves, washed, thoroughly dried, thick ribs trimmed

From the MyKitchenBank Kitchen

Creamy, crunchy chicken salad with juicy grapes, celery and toasted almonds, rolled in a soft flour tortilla. No cooking required when you start with cooked chicken, and it's ready in 15 minutes.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: 4 wraps

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Ingredients

4 servings

For the chicken salad
3 cups (420 g) cooked chicken breast or rotisserie chicken meat, chilled, skin removed, cut into ½-inch (1 cm) pieces
½ cup (115 g) mayonnaise
2 tablespoons (30 g) plain Greek yogurt
1 tablespoon (15 ml) fresh lemon juice
2 medium stalks (100 g) celery stalks, finely diced (¼-inch / 6 mm)
1 cup (150 g) seedless red grapes, halved lengthwise
2 whole (30 g) green onions, thinly sliced, white and green parts
¼ cup (25 g) sliced almonds, toasted if you like, and cooled (optional)
¼ teaspoon (1.5 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground
For the wraps
4 whole (240 g) large flour tortillas, 10-inch (25 cm), at room temperature or briefly warmed
4 large leaves (60 g) butter lettuce or romaine leaves, washed, thoroughly dried, thick ribs trimmed

Equipment (5)

Large mixing bowl
Cutting board and chef's knife
Two forks or a hand shredder
Measuring cups and spoons
Four 10-inch (25 cm) flour tortillas, plus a clean plate for assembly

Steps

Before you start

Use chicken that is fully cooked and completely chilled (rotisserie chicken, poached or roasted breast all work).
Pat the grapes and celery dry so the salad doesn't turn watery.
Warm the tortillas for 10 seconds in the microwave or let them come to room temperature so they fold without cracking.
The salad tastes best after a 15-minute chill, so make it first and assemble last.

1
Prep the chicken
- If using rotisserie chicken, pull off the meat, discard skin, and cut into ½-inch (1 cm) pieces.
- Place 3 cups (420 g) in a large mixing bowl.
- Make sure it is cold from the fridge.
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Ready when: Pieces are bite-size and uniform, with no skin or gristle.
Tip: Don't shred too finely; chunky pieces give the salad better texture.
2
Prep the mix-ins
- Halve the grapes lengthwise and pat dry on paper towels.
- Finely dice the celery into ¼-inch (6 mm) pieces and thinly slice the green onions.
- Pat the celery dry too.
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Ready when: Celery pieces are small enough to be tender in each bite.
Tip: Wet produce thins the dressing, so dry it well.
3
Mix the dressing
- In a small area of the bowl or a separate small bowl, whisk ½ cup (115 g) mayonnaise, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth.
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Ready when: Dressing is smooth, creamy and evenly pale, with no yogurt streaks.
4
Combine the salad
- Add the dressing, celery, grapes, green onions and almonds (if using) to the chicken.
- Fold gently with a spatula for about 30 seconds until everything is evenly coated.
- Taste and add a pinch more salt if needed.
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Ready when: Every piece of chicken is lightly coated and the salad holds together when scooped, without pooling liquid.
Tip: Fold rather than stir so the grapes don't burst.
5
Chill the salad
- Cover the bowl and refrigerate for 15 minutes so the flavors meld and the salad firms up, making it easier to roll.
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Ready when: Salad feels cold and slightly firm when scooped.
6
Set up the tortillas
- Lay a tortilla flat on a clean plate.
- Warm for 10 seconds in the microwave if stiff.
- Place one lettuce leaf in the center, covering the area where the filling will sit; it acts as a moisture barrier.
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Ready when: Tortilla is soft and pliable and bends without cracking.
Tip: Pat lettuce completely dry to prevent a soggy wrap.
7
Fill and roll
- Spoon about ¾ cup (roughly one quarter) of the chicken salad onto the lettuce in a log shape, leaving a 2-inch (5 cm) border on the sides.
- Fold the left and right sides over the filling, then roll up tightly from the bottom, tucking as you go.
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Ready when: Wrap is snug and sealed, with the seam facing down.
Tip: Don't overfill; too much salad makes the tortilla tear.
8
Slice and serve
- Place the wraps seam-side down.
- Cut each in half on the diagonal with a sharp serrated knife.
- Serve right away, or wrap tightly in parchment or foil for packing.
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Ready when: Cut edges are clean and the filling stays put.

Good to know

Tips

Pat grapes, celery and lettuce dry so the salad stays creamy rather than watery.
Dark meat gives a juicier salad; breast gives a leaner one. A mix of both is great.
Add a pinch of curry powder or a teaspoon of Dijon mustard for a flavor twist.
For packed lunches, keep the salad and tortillas separate and assemble just before eating.

Make ahead

"Make the chicken salad up to 2 days ahead and keep it covered in the fridge. Assemble wraps within a few hours of serving for the best texture."

Storage & reheating

"Chicken salad: refrigerate in an airtight container up to 3 days. Assembled wraps: wrapped tightly in parchment, up to 4 hours at cool room temperature (no more than 2 hours if warm) or 1 day in the fridge. Not recommended for freezing, as the mayonnaise and grapes turn watery. Serve cold; no reheating needed."

Substitutions

plain Greek yogurt → Additional mayonnaise or sour cream. Use 2 tablespoons for a richer, less tangy salad.
seedless red grapes → Diced crisp apple or dried cranberries. Use 1 cup diced apple or ⅓ cup dried cranberries.
sliced almonds → Chopped pecans or walnuts. Same amount; omit for a nut-free wrap.
large flour tortillas, 10-inch (25 cm) → Whole wheat or spinach tortillas, or gluten-free wraps. Warm briefly so they roll without cracking.