Chicken Salad Wrap

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Chicken Salad Wrap

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chicken, gluten-free
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 1 serving
Calories: 383kcal


  • 4 ozs Chicken Breast, Cooked (shredded)
  • 1 stalk Celery (finely chopped)
  • 1/4 cup Red Onion (finely chopped)
  • 2 tbsps Parsley (finely chopped)
  • 3 tbsps Plain Greek Yogurt
  • 1/4 Lemon (juiced, zested)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Arugula
  • 1 Brown Rice Tortilla


  • In a medium-sized bowl, add the chicken, celery, onion, parsley, Greek yogurt, lemon juice, zest, salt, and pepper. Mix well to incorporate.
  • Add the arugula and chicken salad mixture to the tortilla. Roll up the wrap tightly and enjoy!


  • Leftovers

    Refrigerate the chicken in an airtight container for up to three days.
  • Serving Size

    One serving is one wrap.
  • Dairy-Free

    Use dairy-free, unsweetened yogurt or replace the yogurt with mayonnaise.


Calories: 383kcal | Carbohydrates: 36g | Protein: 43g | Fat: 7g | Cholesterol: 124mg | Sodium: 295mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1211IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 2mg

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