Best 18 Chicken Salad Wraps Recipes

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

ASIAN CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

TACO CHICKEN CAESAR SALAD WRAPS

Steps:

• Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
• To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
• Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.

CURRY CHICKEN SALAD WRAPS

Steps:

• For dressing, in a small bowl, combine the first seven ingredients. Set aside 1-1/2 cups for serving. In a large bowl, combine the chicken, grapes, carrot, pecans and onion. Stir in the remaining dressing. , Place a lettuce leaf on each tortilla; top with 2/3 cup chicken salad and mint leaves. Roll up. Serve with reserved dressing.

SATAY CHICKEN SALAD WRAPS

Steps:

• Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
• While the chicken is marinating, prepare the Asian Mayonnaise.
• Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
• In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.

GRILLED CHICKEN SALAD WRAPS

Steps:

• Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion., In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.

CHICKEN FAJITA SALAD WRAPS

Steps:

• In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
• To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

GINGER-PEANUT CHICKEN-SALAD WRAPS (COOKING LIGHT)

Steps:

• Heat oil over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
• Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

TARRAGON CHICKEN SALAD WRAPS

Steps:

• In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
• Mix until well coated and season to taste with salt and pepper.
• Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
• Top each with 2 lettuce leaves and roll up, folding in ends.

DELICIOUS HOMEMADE CHICKEN SALAD WRAPS

Steps:

• Place water and salt in a large, broad pan. Boil chicken breasts on medium high for 15 minutes on each side. Next, turn off heat and place lid on pan (or cover with tin foil). Let steam for about 10 minutes until the chicken is cooked through.
• In a small saucepan, heat almonds on high until lightly browned (you'll know they're roasted when you can smell them).
• In a large bowl, combine onion, cilantro, almonds, mayonnaise and ranch dressing.
• Once chicken is cooked through, chop into small chunks and add to the mixture in the bowl. Completely combine mixture and split the chicken salad between 4 whole wheat tortillas.

CHUNKY CHICKEN SALAD WRAPS - WW

Steps:

• Combine everything but the tortillas and lettuce in a bowl.
• Spoon onto warm tortillas and and the lettuce.
• Roll up and fasten with toothpicks.

BASIL-AVOCADO CHICKEN SALAD WRAPS

Steps:

• Mix mashed avocados, lime juice, basil, garlic salt, and pepper together in a bowl. Add chicken, raisins, and walnuts to avocado mixture and stir until evenly coated. Spoon chicken mixture into lettuce leaves and roll leaves around filling.

PINEAPPLE CHICKEN SALAD LETTUCE WRAPS

Steps:

• In medium bowl, mix yogurt, salt and pepper. Stir in all remaining ingredients except lettuce until combined.
• Divide chicken mixture evenly among lettuce leaves (about 1/3 cup per leaf). Serve immediately.

THAI PEANUT CHICKEN SALAD WRAPS

Steps:

• In a large bowl, combine all ingredients except chicken and tortillas.
• Add chicken and toss until coated.
• Season with salt and pepper.
• Serve wrapped in tortillas, or cover and refrigerate for up to two days.

MIRACLE WHIPANDREG; MANGO-CHICKEN SALAD WRAPS

Steps:

• Mix dressing and curry powder until blended. Add all remaining ingredients except tortillas; mix lightly. Spoon down centers of tortillas, roll up. Special Extra: Add ¼ cup dried cranberries and/or drained canned mandarin oranges to the chicken filling before spooning onto tortillas.

CHICKEN CAESAR SALAD WRAPS

Steps:

• 1. Lightly spray chicken with oil using Kitchen Spritzer. Press garlic with Garlic Press; firmly press garlic into chicken using Skinny Scraper. Heat (8-in.) Sauté Pan lightly sprayed with oil using Kitchen Spritzer over medium-high heat 1-3 minutes or until shimmering. Cook chicken 15-20 minutes or until no longer pink in center, turning once with Chef's Tongs. Remove chicken from pan; cool. Slice into 1/4-inch-thick strips using Utility Knife. Place chicken in Classic Batter Bowl. 2. Chop onion and olives using Food Chopper. Chop bell pepper with Utility Knife. Grate Parmesan cheese using Rotary Grater. Slice lettuce. Add onion, olives, bell pepper, cheese, lettuce, croutons and dressing to chicken in Batter Bowl; toss mixture to coat evenly with dressing. 3. For each wrap, place about 3/4 cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally with Bread Knife. Yield: 6 servings of 1 sandwich Nutrients per serving: Calories 270, Fat 5 g, Sodium 460mg, Dietary Fiber 5 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: If you and your guest like things spicy, use hot chili beans for a dish with more heat. Lean ground turkey can be substituted for the ground beef.

CHICKEN ENCHILADA SALAD WRAPS

Steps:

• In a bowl, blend together the cream cheese, sour cream, chili powder, cumin, and garlic. Fold in the cheese, chicken, tomatoes with green chilies, green onion and cilantro into the cream cheese mixture. Divide mixture between the tortillas and top with lettuce. Roll up burrito style and serve.

10 MINUTE CHICKEN CAESAR SALAD WRAPS

Steps:

• In a large bowl, mix together cooked chicken, shredded lettuce, tomatoes, carrots, Parmesan cheese, and Caesar salad dressing. Add salt and pepper as needed.
• Divide salad filling between 4 tortillas.
• Roll up each tortilla and serve.