Lemon-Dill Chicken Salad Wraps
Tender chicken combined with crisp vegetables and a zesty lemon-dill dressing, wrapped in soft tortillas for a refreshing picnic meal. This american-inspired sandwiches & wraps ready in about 15 minutes pairs shredded cooked chicken breast, plain Greek yogurt, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, shredded cooked chicken breast
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp, finely chopped fresh dill
- 2 tbsp, freshly squeezed lemon juice
- 1, diced into 1/4-inch pieces celery stalk
- 1/4 cup, finely diced red onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large flour tortillas
- 2 cups mixed salad greens
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups shredded cooked chicken breast with 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 2 tbsp finely chopped fresh dill, and 2 tbsp freshly squeezed lemon juice. Mix gently until well blended.
- Step 2: Add 1 diced celery stalk and 1/4 cup finely diced red onion to the mixture. Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir to combine all ingredients evenly.
- Step 3: Lay out 4 large flour tortillas on a clean surface. Divide the chicken salad evenly among them, placing each portion in the center of the tortilla.
- Step 4: Top each portion with 1/2 cup mixed salad greens, then fold the sides of each tortilla inward and roll tightly to form wraps, securing the filling inside.
- Step 5: Wrap each chicken salad wrap in parchment paper or foil for easy transport, and chill until ready to serve at your picnic.
Frequently asked questions
How long does Lemon-Dill Chicken Salad Wraps take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Chicken Salad Wraps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in Lemon-Dill Chicken Salad Wraps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Chicken Salad Wraps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Chicken Salad Wraps?
American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
