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Creamy No-Mayo Chicken Salad Lunchbox Wraps

no-mayo chicken salad wraps - featured image
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A creamy, satisfying chicken salad made without mayonnaise, using Greek yogurt and avocado for richness. Perfect for meal prep and packed lunches, this recipe is kid-approved and endlessly customizable.

Ingredients

Scale
  • 3 cups (about 450g) cooked chicken, shredded or diced
  • ¾ cup (180ml) plain Greek yogurt
  • ½ medium ripe avocado, mashed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 stalks celery, finely diced (about ½ cup)
  • ½ cup (about 75g) red grapes, halved
  • ¼ cup (30g) toasted almonds or pecans, chopped
  • 2 tablespoons fresh parsley or dill, chopped
  • 4–6 large flour tortillas or lettuce leaves
  • Optional: sliced cucumber, shredded lettuce, or microgreens for wrapping

Instructions

  1. Prepare the chicken: If using rotisserie chicken, remove skin and bones, then shred with two forks or your hands into bite-sized pieces. If cooking your own, place 1 pound (450g) boneless, skinless chicken breasts in a pot, cover with cold water, add a pinch of salt, and bring to a gentle simmer. Cook for 12-15 minutes until internal temperature reaches 165°F (74°C). Let cool slightly, then shred or dice. You should have about 3 cups.
  2. Toast the nuts: While chicken cools, place chopped almonds or pecans in a small dry skillet over medium heat. Shake pan occasionally and toast for 3-4 minutes until fragrant and lightly golden. Immediately transfer to a plate to cool.
  3. Make the creamy base: In a large mixing bowl, combine Greek yogurt, mashed avocado, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined. Taste and adjust salt or lemon juice if needed.
  4. Fold in the chicken: Add shredded chicken to the bowl with the creamy base. Use a rubber spatula to fold gently until every piece is coated. Do not overmix.
  5. Add the crunchies: Fold in diced celery, halved grapes, toasted nuts, and fresh herbs. Mix just until evenly distributed.
  6. Chill (optional but recommended): Cover bowl and refrigerate for at least 30 minutes to allow flavors to meld. Overnight is even better.
  7. Assemble the wraps: Lay a tortilla flat on a clean surface. If using lettuce leaves, pat them dry first. Spoon about ½ cup of chicken salad down the center. Add optional extras like sliced cucumber or shredded lettuce. Fold in the sides, then roll tightly from the bottom up. For lettuce wraps, fold like a burrito or eat open-faced.
  8. Pack or serve immediately: If packing for lunch, wrap each assembled wrap tightly in parchment paper or foil. If serving right away, slice in half diagonally and enjoy.

Notes

For meal prep, store the chicken salad base without celery, grapes, and nuts, and add them fresh each day to maintain crunch. The flavors improve after a day or two in the fridge. To keep avocado from browning, press plastic wrap directly onto the surface before refrigerating.

Nutrition

Keywords: chicken salad, no mayo, lunchbox wraps, meal prep, healthy lunch, Greek yogurt, avocado

Find it online: https://livelybite.com/creamy-no-mayo-chicken-salad-lunchbox-wraps/