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Creamy Greek Yogurt Ranch Chicken Salad Wraps: Easy 30-Minute Lunch

Greek yogurt ranch chicken salad wraps - featured image
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These Creamy Greek Yogurt Ranch Chicken Salad Wraps are proof that sometimes the best recipes come from getting it wrong first. A happy accident turned into a new go-to lunch that’s quick, easy, and perfect for meal prep.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 ½ pounds)
  • ¾ cup plain Greek yogurt (full-fat preferred, 2% works)
  • 1 packet (1 ounce) ranch seasoning mix (or 3 tablespoons homemade)
  • ½ cup celery, finely diced
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 4–6 large flour tortillas or lettuce wraps
  • Optional: sliced almonds, chopped pecans, dried cranberries, shredded cheddar

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred or dice into bite-sized pieces (about 3 cups). If using leftover chicken breast, dice into ½-inch cubes. If starting from raw, poach 1 ½ pounds chicken breast in simmering water for 12-15 minutes until cooked through, then let cool completely.
  2. Mix the dressing: In a large bowl, combine Greek yogurt, ranch seasoning mix, and lemon juice. Stir until smooth. Let sit for 2-3 minutes to allow flavors to bloom. Taste and adjust if needed.
  3. Add the crunch: Fold in diced celery and red onion until evenly distributed.
  4. Combine with chicken: Add shredded chicken to the bowl. Fold gently until every piece is coated. Avoid overmixing. If too dry, add a tablespoon of yogurt or milk; if too wet, add more chicken.
  5. Season and adjust: Fold in fresh dill. Add salt and pepper to taste (go easy on salt as ranch mix is salty).
  6. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let flavors meld.
  7. Assemble the wraps: Lay a tortilla flat. Spoon about ¾ cup chicken salad mixture into the center, spreading into a log shape. Add optional toppings. Fold in sides, then roll tightly from bottom up, tucking as you go. Place seam-side down.
  8. Slice and serve: Cut each wrap in half on a diagonal. Serve immediately or wrap in parchment paper for later.

Notes

This chicken salad actually tastes better on day two as flavors meld. For best results, chill before serving. Toast tortillas in a dry skillet for 30 seconds per side to prevent sogginess. Do not freeze as yogurt will separate.

Nutrition

Keywords: chicken salad wraps, Greek yogurt ranch, easy lunch, meal prep, 30-minute recipe, healthy chicken salad

Find it online: https://lumalunch.com/creamy-greek-yogurt-ranch-chicken-salad-wraps-easy-30-minute-lunch/