Easy Chicken Salad Wrap (Ready in 15 Minutes)
This light and crunchy chicken salad wrap turns leftover chicken into a satisfying lunch in under 15 minutes. Tossed with celery, fresh cilantro, and a light mayo dressing, then wrapped in a whole-wheat tortilla with peppery arugula. A wholesome meal that packs beautifully for work or school.
Ingredients
- 4 ounces cooked chicken breast chopped into ½-inch cubes (rotisserie, grilled, or poached)
- 3 stalks celery washed and chopped into small pieces
- ⅓ cup fresh cilantro roughly chopped
- ¼ teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon light mayonnaise (olive oil-based preferred)
- 1 cup fresh arugula
- 2 large whole-wheat tortillas (10-inch / 25cm)
- 1 pinch salt optional
Instructions
- Chop the cooked chicken breast into ½-inch (1cm) cubes and place them in a medium mixing bowl.
- Add the chopped celery and cilantro to the bowl with the chicken.
- Add 1 tablespoon of light mayonnaise and toss gently until everything is evenly coated.
- Season with freshly ground black pepper (and salt if desired) and mix once more.
- Lay a tortilla flat and spread ½ cup (10g) of arugula down the centre. Spoon half of the chicken salad filling on top of the arugula.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to seal. Repeat with the second tortilla. Slice in half diagonally and serve immediately.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 26gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 457mgPotassium: 357mgFiber: 4gSugar: 3gVitamin A: 705IUVitamin C: 4mgCalcium: 134mgIron: 2mg
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