This Greek Chicken Salad Wraps recipe is chocked full of flavor and has no mayonnaise, making it a lighter and healthier version of chicken salad. Kalamata olives and diced red onion pair with cooked chicken breast, making this a delicious lunch!
After eating comfort food all winter long (because how can you not???) I love trending towards lighter and fresher fare. As spring moves in, I gravitate towards healthier foods because we all know summer is coming!
But I don’t like to skimp. So what I do instead, is put a healthier spin on some of my favorites. I also like to make some nutritious meals for my farmers and a good chicken salad wrap is one of my go-tos.
If you grew up eating chicken salad like I did, it was a great lunch standby.
Except the version most of us are used to is chicken combined with a lot (and I mean a LOT) of mayonnaise. Maybe a little celery because it is a vegetable, right?
Mayo is delicious. But it also it’s something we probably shouldn’t eat by the cup full, you know?
Change out Mayo for Greek Yogurt Chicken Salad Wraps
In my easy recipe version, we’re swapping out the mayonnaise for protein packed Greek yogurt and just a little sour cream for an added layer of flavor.
If I’m making these for myself at home, I like to make chicken salad wraps.
For my farmers in a the field…..not so much. Can you just imagine driving a tractor balancing a lettuce wrap??!?
I can’t even!!!
What you can do instead to take this chicken salad on the road is use a tortilla or a flatbread wrap. To keep them from getting soggy, add some lettuce between the chicken salad and the wrap.
Plus, it gives a little extra nutrition but you don’t have to tell anyone that if you don’t want!
Shhhhh, it’s our little secret.
Ways to Use Leftover Chicken
Another reason why I love making foods like this Greek Chicken Salad Wraps recipe – it’s the perfect way to use up leftover chicken or rotisserie chicken.
I like to make a whole chicken in the Instant Pot a few times a month. The leftover chicken is perfect for quick and easy meals.
If you need ideas for leftover cooked chicken, I’ve got you covered, too!
- 1 cup cucumber, seeded and diced
- 1 ½ cups Greek yogurt
- ½ cup sour cream
- 1 tsp minced garlic
- 1 tsp dried dill
- ½ tsp salt
- ¼ tsp pepper
- ¼ red onion, diced
- ¼ cup pitted Kalamata olives
- 3 cups cooked boneless skinless chicken breast, chopped
- 6 sandwich wraps such as Flatout brand
- Combine cucumber, yogurt, sour cream, garlic, dill, salt and pepper in a large bowl. Stir to combine ingredients well.
- Gently fold in onion, olives and chicken. Refrigerate for at least an hour to let flavors combine.
- Serve as a sandwich wrap, or for a low carb version serve in lettuce leaves.
Serving Size:1 grams
Amount Per Serving: Calories: 329Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 72mgSodium: 654mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 32g