Easy Chicken Salad Snack Wraps are a fabulous meal or snack! Easy to prepare, colorful and full of flavor! You will make this recipe over and over again!
When your days are busy, it can be hard to find the time to prepare lunch. That’s why I like recipes that I can prep once and then eat for a couple of days.
This chicken salad is one of my favorite make ahead lunch recipes. It can be served on your favorite bread, roll or bun, cracker or on top of a bed of greens with your favorite vegetables!
In this recipe I will show you how to make Easy Chicken Salad Snack Wraps. Do your best when wrapping these tortillas. They do not have to be perfect. When you crisp up the tortillas at the end you will be surprised how well these Easy Chicken Salad Snack Wraps hold together!
You can make any wrap size you desire! We always seem to make the smaller ones, even though we do not have very many little people or small children, around here anymore, only the occasional visitor! Children love these!
I rarely order chicken salad at a restaurant because I don’t enjoy the mayo filled chicken salad that is often served. My homemade version is fresh, light and made with mayo and sour cream or yogurt. If this sounds odd to you, I promise that your chicken salad won’t taste like sour cream or yogurt! Also, you can always use mayo only, if that’s what you have in your kitchen.
Why you will love this Chicken Salad Recipe
- It takes just minutes to make.
- You can make it ahead for quick lunches.
- The flavors and textures are a delicious combination of sweet and savory, creamy and crunchy!
How to Make Chicken Salad
These Easy Chicken Salad Snack Wraps are absolutely wonderful. I love to make the chicken salad early in the day and then just minutes to the table or as Ken says, just minutes to your stomach! Even if you do not make the salad earlier in the day, you are looking at 15 to 20 minutes to chop everything and be ready to go!
The creamy mixture is nothing short of divine, in my opinion, and I can’t wait to hear what you think. A few different ingredients set this chicken salad recipe a part from all of the others. Really.
We like to include celery, green onions and carrots but feel free to leave any vegetables out that you don’t like or don’t have on hand. Taste your mixture and see what else you think this chicken salad needs. I can’t wait to hear which vegetables you include!
Classic Creamy Chicken Salad
We have been making this recipe for a very long time. The only change I’ve made over the years is to substitute sour cream or greek yogurt for some of the mayo because I like the flavor the sour cream or yogurt adds. I think the change also reduces the calories as well!
The chicken is generally chopped into cubes but you can cut the cubes smaller or even shred the chicken. The chicken salad will still taste great, just decide how you would like the chicken cut for yourself. I tend to switch it up depending on what mood I am in! Now that I think of it I have never heard a single complaint!
What Goes into Chicken Salad?
The wonderful thing about chicken salad is that it can be different every time you make it! Check what ingredients you have on hand and use them up!
- Sliced Grapes, raisins and curry powder
- Dill, chopped pickles and cheddar cheese
- dry mustard powder, diced ham & shredded swiss cheese
- Cranberries, diced celery and shredded apple
- Water chestnuts instead of celery for crunch
- Walnuts or Pecans
- Kernels of corn
How to Cook Chicken for Chicken Salad
This easy chicken salad can use pretty much any kind of chicken! While I often use rotisserie chicken, mainly because of the convenience, leftover roasted chicken or poached chicken breasts are great options too!
How Long Does Chicken Salad Last?
We keep our chicken salad in the refrigerator for about 3 days, assuming the chicken is fresh the day you make the chicken salad. Remember to refrigerate any unused portions quickly.
Can you Freeze Chicken Salad?
Unfortunately, mayonnaise doesn’t freeze well and that’s the base for the dressing in this recipe. If you’d like ready to go chicken salad, I’d suggest finely chopping the chicken and seasonings.
Freeze the diced chicken in single serving portions. When you’d like a salad, just combine the chicken and seasonings with mayonnaise and any extra add ins.
More Easy Lunches To Try
Storing and Serving Chicken Salad
Be sure to keep the salad chilled, especially when transporting it to a picnic or party. I usually tuck a few freezer packs around the bowl, just to be safe.
These Easy Chicken Salad Snack Wraps are so good, you have to try them.
Please take a moment to check out our video!
Easy Chicken Salad Snack Wraps
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 1/3 cup mayonnaise
- 1/4 cup cilantro leaves, fresh, chopped
- 1/2 cup carrots, shredded
- 1/3 cup green onions, thinly sliced
- 1/2 cup celery ribs, diced
- 2 tablespoons sour cream or greek yogurt
- 1-2 teaspoons hot sauce
- 2 cups shredded cheese, your favorite variety
- 8 medium tortillas
- salt, to taste
- pepper, to taste
In a large bowl combine mayonnaise, cilantro, green onions, celery, carrots, sour cream or greek yogurt, and hot sauce. Add chicken and stir to coat. Season with salt and pepper to taste. Refrigerate in a sealed container or cover your bowl with plastic wrap until ready to use.
When you are ready to make your snack wraps prepare your workstation. Set your tortillas in front of you. Arrange chicken salad in the center third of your tortilla, right in the middle. Sprinkle cheese on top. As much or as little as you want. Pick tortilla up and adjust contents into the shape of a fat cigar. Flip each end up over top of the filling and roll. Place seam side down until you are finished rolling them all up.
Place a large skillet over medium heat. This part can get a bit messy. Place a few pieces of paper towel on a large enough plate to hold all of your tortillas and set aside. Place your salt and pepper shaker nearby. Next, grab each rolled tortilla. Coat with cooking spray and sprinkle with a little salt and pepper. Place, seam side down on your skillet. After a minute or two you have to flip your tortilla to brown the other side. Keep checking that your tortilla is as brown as you want it. Repeat this process until all of your wraps are browned and crisped. Transfer to serving plate and slice in half if desired. Enjoy!