In this super easy recipe, burrito sized tortillas are stuffed with creamy homemade chicken salad, arugula, cheddar and more for the ultimate quick lunch or dinner. Chicken Salad Wraps are so satisfying and delicious, and are the perfect choice for luncheons and picnics--or anytime you're looking for a special sandwich with a deli style vibe.
When there's leftover chicken breast in the fridge, one of my favorite easy recipes to make with it is my Classic Chicken Salad Recipe.
It's the perfect chicken salad for making wraps because it's protein packed, super creamy, and tastes absolutely AMAZING with a variety of veggies and cheeses.
Enter this tasty wrap recipe, which is so easy to whip together. With chicken salad, crunchy cucumbers, peppery arugula, and creamy cheddar all tucked inside a spinach flavored burrito, this colorful, insanely delicious wrap is packed full of nutrition.
Chicken salad wraps pair well with a variety of sides, including Zucchini Slaw, Pickled Red Peppers, dill pickles, and your favorite crunchy chip!
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👪Why you'll love it
| Easy quick meal- make the chicken salad ahead of time, fill the burritos when you're ready to enjoy; then tuck, roll, slice, and you're good to go! Very customizable- there's a ton of ways you can enjoy this chicken salad wrap recipe and make it your own--from using your favorite flavored burrito, salad greens, cheese and more. Great for picky eaters- kids love wraps because they're fun to eat; plus you can sneak in some extra veggies for added nutrition. |
🥘Ingredients
- spinach flavored burrito sized tortillas- I typically buy Mission brand wraps; I also like their sundried tomato basil flavor for this recipe
- chicken salad- use my creamy recipe or your own
- thinly sliced English cucumbers- these are perfect for their low water content; they also provide a great crunch
- arugula- provides a tangy, peppery crunch to the wrap
- shredded cheddar cheese- cheddar pairs well with chicken salad because it provides a tangy bite and an extra level of creaminess
See recipe card for quantities.
🔪Instructions
- Step 1: Place chicken salad in the center of the burrito.
- Step 2: Add greens and sliced cucumbers.
- Step 3: Sprinkle cheese on top.
- Step 4: Fold in the sides of the tortilla, then bring the bottom flap up and roll, gently pressing down to ensure the wrap is tight before cutting in half.
Hint: Try to keep the contents in the center of the wrap. This makes it much easier to fold.
🥣Substitutions
- Lettuce - instead of arugula, use spinach or romaine
- Cheese - mozzarella or Colby Jack can be used instead of cheddar
- Wrap - any flavored burrito-sized wrap will do, from wheat to tomato, flour and more; for a low carb option, use lettuce instead
📖Variations
- Very veggie - spread mashed avocado or Easy Cheesy Guacamole on the wrap before adding the chicken salad; then add sliced radishes, shredded carrots, and diced bell peppers
- Vegetarian - make the wrap without chicken salad; you could use hummus or avocado as a spread, then add toasted chickpeas and/or tofu instead for protein
- Extra crunchy - add Harvest Snaps, crispy onions, toasted chickpeas, or even potato chips for an extra crunch
🍽Equipment
- cutting board
- chef's knife
- spoon
🍶Storage
Once assembled, chicken salad wraps are best enjoyed immediately. You can wrap them in plastic wrap and store for up to two days in the fridge, but the longer they sit, the soggier they get.
Freezing isn't recommended.
💭Top tip
To make the tortillas easier to fold, warm them in the microwave. Layer the wraps between two slightly dampened paper towels; then microwave for 30 seconds.
🗨️FAQ
Keep juicy additions, like tomatoes, to a minimum. Use a chicken salad recipe that has a creamy dressing. Assemble wraps as close as possible to the time you plan on enjoying them. Finally, if sogginess is still a worry, put a layer of greens down first in the wrap to act as a barrier before adding the other ingredients.
The trick is to have a slightly soft tortilla (see Top tip above). Try to keep all of the ingredients in the center (with the exception of a spread, if using). Fold in the two sides toward the center, then start to roll up from the bottom, tightly tucking as you go.
I find it best to make them as close as possible to the time you want to eat them. I have made them a few hours in advance (without tomatoes and other juicy ingredients) and they've been fine. If you want to prep ahead of time, I would suggest making the chicken salad--it actually tastes better after sitting in the fridge overnight!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite side dishes to serve with Chicken Salad Wraps:
📋Recipe
Chicken Salad Wraps
Equipment
- cutting board
- chef's knife
- spoon
Ingredients
- 4 spinach flavored burrito sized tortillas or your favorite wrap flavor
- 3 cups chicken salad see above post for my recipe
- 1 cup thinly sliced English cucumbers
- 2 cups arugula spinach or romaine are good alternatives
- 2 cups shredded cheddar cheese
Instructions
- Place ¾ cup of chicken salad in the center of a burrito-sized tortilla.
- Add ¼ cup of cucumber slices and ½ cup of arugula.
- Sprinkle on ½ cup of the shredded cheese.
- To form the wrap, fold in both sides toward the center; then fold up the bottom flap.
- Holding firmly onto the sides, roll the tortilla up to the top, tucking in the sides and ingredients as you go.
- Slice wrap in half and enjoy!
- Repeat steps for additional 3 wraps.
Helen H. says
This is the perfect recipe for my next luncheon. I love the colors!