Crisp apple and shaved fennel bring freshness to a creamy chicken salad without making it heavy. Use cooked, cooled chicken and cut the apple just before mixing so it stays bright. The filling can be prepared ahead and tucked into wraps at lunchtime.
Serves: 4 wraps
Prep: 18 minutes
Cook: None, if using cooked chicken
Ingredients
- 2 cups cooked chicken breast, diced
- 1 crisp apple, cored and diced
- 1 small fennel bulb, trimmed and thinly sliced
- 1/3 cup plain Greek-style yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 4 large flour tortillas
- 2 cups baby spinach or butter lettuce
- 1/4 cup toasted sunflower seeds, optional
Method
- Whisk yogurt, mayonnaise, lemon juice, Dijon, salt, and pepper in a large bowl.
- Add cooked chicken and parsley and toss until lightly coated.
- Core and dice the apple. Add it to the bowl with the fennel and fold gently so the pieces stay distinct.
- Warm tortillas briefly in a dry skillet until flexible. Lay spinach or lettuce down the center of each wrap.
- Divide chicken salad among the tortillas and add sunflower seeds if using.
- Fold in the sides, roll tightly, and cut each wrap in half. Serve immediately or pack chilled.
Variations
Use pear in place of apple or add a tablespoon of chopped dried cranberries. Replace fennel with finely diced celery if you prefer a milder anise flavor. For extra crunch, add toasted pecans and keep them separate until serving.
Storage and reheating
Keep chicken salad covered in the refrigerator and use within 3 days. Store lettuce and tortillas separately, then assemble wraps shortly before eating. Keep the filling chilled during transport and discard any portion left unrefrigerated for an extended period.
Read the packable lunches for mixed schedules and lunchbox prep plan for a busy week for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.
