Name: Greek Yogurt Chicken Salad Wraps
Ingredients: 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly); 1 cup plain Greek yogurt (full-fat provides the creamiest texture); 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon honey; ½ cup red grapes, halved; ⅓ cup celery, finely diced; ¼ cup red onion, finely diced; ¼ cup toasted walnuts or pecans, roughly chopped; 2 tablespoons fresh dill, chopped (or 1 teaspoon dried); Salt and freshly ground black pepper, to taste; 4 large whole wheat tortillas or wraps; 2 cups fresh spinach or mixed greens; 1 avocado, sliced; Optional add-ins: cucumber slices, pickled red onions, microgreens

Ingredients

Units Scale

For the Chicken Salad:

3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
1 cup plain Greek yogurt (full-fat provides the creamiest texture)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 cup red grapes, halved
1/3 cup celery, finely diced
1/4 cup red onion, finely diced
1/4 cup toasted walnuts or pecans, roughly chopped
2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste

For Assembly:

4 large whole wheat tortillas or wraps
2 cups fresh spinach or mixed greens
1 avocado, sliced
Optional add-ins: cucumber slices, pickled red onions, microgreens

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Instructions

Create the Creamy Base: In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and honey until smooth and well combined.
Build the Salad: Add the shredded chicken to the yogurt mixture, gently folding until all pieces are coated. Incorporate the halved grapes, diced celery, red onion, and chopped nuts, stirring gently to distribute evenly.
Season to Perfection: Fold in the fresh dill, then season with salt and pepper to taste, adjusting any ingredients to suit your preference. The mixture should be creamy but not overly wet.
Assembly Time: Lay each tortilla flat and layer with ½ cup fresh greens, a generous ¼ of the chicken salad mixture, and sliced avocado. Add any optional ingredients you desire.
Wrap Technique: Fold in the sides of each tortilla, then roll from the bottom up, tucking in the filling as you go. For easier eating, wrap the bottom half in parchment paper or cut in half diagonally.

Serve Immediately or Store: Enjoy right away or refrigerate wrapped tightly in parchment paper for up to 2 hours before serving. For meal prep, store the chicken salad separately from wraps and greens, assembling just before eating