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?
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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.