Classic Chicken Salad Wraps
with roasted potato wedges

Name: Classic Chicken Salad Wraps
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, bones removed and meat finely chopped (1/2 ~2 to 2 1/2 cups); 2 stalks Celery, diced; 1/2 Onions, medium and red, diced; 1/3 cup Mayonnaise; 1/3 cup Yogurt, plain or Greek; 1 tsp Lemon juice; 1 tsp Mustard, Dijon; 1/2 tsp Dill, dried; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1 large heart Lettuce, romaine, thinly sliced; 1 Tomatoes, medium, chopped; 4 Tortillas, burrito-sized (sub any flatbread or wraps); 1 lb Potatoes, russet, peeled (or not) and sliced into thin wedges; 2 Tbsp Oil, cooking; 1 tsp Garlic powder; 3/4 tsp Salt; 1/2 tsp Paprika, smoked; 1/4 tsp Black pepper

Active: 35 Total: 60

Original GF Paleo Vegetarian

We love a fancy chicken salad, but there's always room in our hearts for the original. Stuff it into your favorite wraps for a quick, satisfying dinner that can also travel well for lunches or outings.
Smarts: The key to getting the creamy texture of classic, deli-style chicken salad is to finely chop the chicken and vegetables. If you prefer your chicken salad more on the chunky side, feel free to leave it in larger pieces.

Ingredients

Metric

Servings:

Classic Chicken Salad Wraps:

Rotisserie chicken - 1/2 , bones removed and meat finely chopped (1/2 ~2 to 2 1/2 cups)
Celery - 2 stalks , diced
Onions, medium and red - 1/2 , diced
Mayonnaise - 1/3 cup
Yogurt, plain or Greek - 1/3 cup
Lemon juice - 1 tsp
Mustard, Dijon - 1 tsp
Dill, dried - 1/2 tsp
Garlic powder - 1/4 tsp
Black pepper - 1/4 tsp
Lettuce, romaine - 1 large heart , thinly sliced
Tomatoes, medium - 1 , chopped
Tortillas, burrito-sized - 4 (sub any flatbread or wraps)

Roasted Potato Wedges:

Potatoes, russet - 1 lb , peeled (or not) and sliced into thin wedges
Oil, cooking - 2 Tbsp
Garlic powder - 1 tsp
Salt - 3/4 tsp
Paprika, smoked - 1/2 tsp
Black pepper - 1/4 tsp

Prep

Chicken - (Skip if prepped ahead for Tuesday.) - Remove meat from bones and chop. (Can be done up to 5 days ahead)
Celery / Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
Make dressing - Whisk together mayonnaise, yogurt, lemon juice, mustard, dill, garlic powder (portion for chicken salad), and pepper (portion for chicken salad). Taste and season with some salt and some additional pepper, if needed. (Can be done up to 5 days ahead)
Make chicken salad - In a large bowl, combine chicken, celery, and onions. Add dressing and toss everything together until evenly mixed. Taste and adjust seasonings, if needed. (Can be done up to 5 days ahead)
Potatoes - Slice potatoes into thin wedges.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 400F / 204C degrees.
Place a wire rack over a sheet pan. Toss potato wedges with cooking oil and then season with garlic powder (portion for potatoes), salt, paprika, and pepper (portion for potatoes). Spread potatoes out on the wire rack so that none of the potatoes are touching.
Roast potato wedges until tender and golden brown, 30 to 35 minutes.
While potatoes are roasting, slice the lettuce and chop the tomatoes. Set out tortilla wraps.
If chicken salad was made ahead of time, give it a stir.
When potatoes are nearly done, assemble wraps. Lay tortillas out onto a clean work surface. Spread chicken salad down the center and top with lettuce and tomatoes. Roll up the tortilla, tucking the sides in as you go. Repeat with remaining wraps.
Slice wraps in half and serve with roasted potato wedges on the side. Feel free to include any dipping sauces you like. Enjoy!

Reviews

Ratings

0 reviews

Classic Chicken Salad Wraps with roasted potato wedges