Best 6 Lemon Roasted Chicken Salad Wrap Recipes

Craving a light and refreshing lunch or dinner option that's packed with flavor? Look no further than the lemon roasted chicken salad wrap! This delightful wrap combines the tangy zest of lemon with the savory flavors of roasted chicken, crisp vegetables, and a creamy dressing, all wrapped up in a soft and pliable tortilla. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its ease of preparation and explosion of taste.

Let's cook with our recipes!

LEMON ROASTED CHICKEN SALAD WRAP RECIPE - (4.5/5)

Lemon Roasted Chicken Salad Wrap Recipe - (4.5/5) image

Provided by Pistol

Number Of Ingredients 20

Ingredients

1 (6-pound) whole fryer chicken
Olive oil, for drizzling
Salt and freshly cracked black pepper
5 cloves garlic, smashed
5 sprigs fresh thyme
1 lemon, cut in quarters
3/4 cup 2-percent Greek yogurt
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup toasted walnuts, chopped
1/4 cup dried cranberries, chopped
2 celery ribs, diced
1 small red onion, minced
2 lemons, zested and juiced
2 tablespoons chopped fresh tarragon
1 (6-ounce) can water chestnuts, drained and chopped
Salt and freshly cracked black pepper
4 (12-inch) whole wheat tortillas
1 pint broccoli sprouts
2 Roma tomatoes, sliced

Steps:

For the chicken: Preheat the oven to 400°F and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack. Roast the chicken for the first hour at 400°F, and then turn up the heat to 450°F and roast until the breast temperature registers 160°F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the breast meat chicken with salt and pepper. For the salad: Mix together the yogurt, mayonnaise, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken. For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

ROASTED CHICKEN SALAD

Roasted Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

Ingredients

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
Mix all ingredients together.

BLACK LEMON CHICKEN SALAD

Black Lemon Chicken Salad image

In this simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice. For the wilted greens, you can use romaine lettuce, watercress, arugula, or spinach.

Provided by Chef John

Categories Salad

Time 2h30m

Yield 20

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
¾ cup lemon juice
2 tablespoons olive oil
1 teaspoon ground black pepper
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground cumin
1 (5 pound) whole chicken
1 teaspoon dried rosemary
1 teaspoon dried thyme
salt to taste
1 ¾ cups chicken broth, divided
1 head romaine lettuce, shredded

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Drizzle vegetable oil in a large roasting pan.
Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
Sprinkle rosemary, thyme, and salt over top of chicken.
Tie chicken legs together with kitchen twine.
Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 1.6 g, Cholesterol 53.5 mg, Fat 28.8 g, Fiber 0.5 g, Protein 13.4 g, SaturatedFat 7.7 g, Sodium 193.1 mg, Sugar 0.5 g

LEMON-ROASTED CHICKEN

Lemon-Roasted Chicken image

I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.

Provided by Sential

Categories Whole Chicken

Time 1h55m

Yield 4

Number Of Ingredients 5

Ingredients

1 (2 to 3 pound) whole chicken
4 ½ each lemons, divided
1 tablespoon coarse sea salt
½ teaspoon freshly ground black pepper
3 sprigs fresh rosemary

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg

LIGHT LEMON-DIJON CHICKEN SALAD

Light Lemon-Dijon Chicken Salad image

Enjoy this lighter version of a chicken Caesar salad.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1/4 cup reduced-fat mayonnaise or salad dressing
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 clove garlic, finely chopped
4 cups shredded romaine lettuce
2 cups shredded cooked chicken breasts
1/4 cup sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded Parmesan cheese, if desired

Steps:

In small bowl, beat all dressing ingredients with wire whisk until well blended.
On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

LEMON-HERB ROAST CHICKEN DINNER

Lemon-Herb Roast Chicken Dinner image

Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb baby red potatoes, halved
1 cup peeled, 1-inch cubed carrots
1 cup chopped onions
1 (3 to 4 lb) whole chicken, giblets removed
5 sprigs fresh thyme
1 sprig fresh rosemary
5 cloves garlic
1 small lemon, cut into wedges

Steps:

Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

Tips:

Choose the right lettuce. For a sturdy wrap that will hold all of the ingredients, use a sturdy lettuce like romaine or iceberg. You can also use a softer lettuce, like butter lettuce or bibb lettuce, but you may need to double-wrap the rolls to prevent them from falling apart.
Roast the lemons. Roasting the lemons brings out their natural sweetness and caramelizes their edges. This adds a delicious flavor to the dressing.
Use fresh herbs. Fresh herbs, like basil, cilantro, or mint, add a bright, flavorful pop to the salad.
Don't overstuff the wraps. If you try to stuff too much into the wraps, they'll be difficult to eat and will likely fall apart.

Conclusion:

Lemon roasted beet salad wraps are a delicious, healthy, and easy-to-make meal. They're perfect for lunch, dinner, or a light snack. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends.