Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved, or dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup walnuts or pecans, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large whole wheat tortillas or large butter lettuce leaves
- Fresh parsley for garnish (optional)
Instructions
- Start by preparing your chicken and vegetables. If you are using fresh chicken breasts, poach or grill them until they reach an internal temperature of 165°F (74°C), then allow them to cool before shredding. Dice the celery, red onion, and walnuts into uniform pieces to ensure every bite has a perfect balance of texture. Halve your grapes or measure out your dried cranberries to add that essential touch of sweetness.
- In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until the mixture is completely smooth and well-combined. Taste the dressing at this stage; you want it to be tangy and well-seasoned, as the flavors will mellow slightly once mixed with the chicken and vegetables.
- Add the shredded chicken, celery, onion, grapes, and nuts to the bowl with the yogurt dressing. Fold the ingredients together using a large spoon until everything is evenly coated in the creamy sauce. Lay your whole wheat tortillas or lettuce leaves flat on a clean surface. Scoop a generous portion of the chicken salad into the center of each wrap. Fold in the sides and roll tightly. Slice the wraps diagonally and serve immediately, or wrap them in foil for a grab-and-go meal.
- Cook Time: 25 minutes