Easy Chicken Salad Wraps with tender chicken, bacon, grapes, pecans, cheddar cheese, and baby spinach in a soft tortilla come together in minutes for an easy, light lunch or quick dinner. Fast, easy recipe and my favorite way to use leftover chicken.
Be sure to try Strawberry Chicken Spinach Wraps with this amazing Citrus Balsamic Vinaigrette next!
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I had a big pack of rotisserie chicken breast meat from Costco in the fridge that had me craving my favorite Cranberry Pecan Chicken Salad with grapes and green onions.
So, I added crispy bacon and sharp cheddar cheese and wrapped it all up in a spinach tortilla for the most delicious chicken salad wrap ever. The combination of flavors and textures is crazy good -- sweet and savory, crunchy and creamy -- and it's so easy to customize with whatever you like and whatever's in the fridge.
❤️You're Going to Love These
- The Perfect Sweet & Savory Combo – Juicy grapes, crispy bacon, and crunchy pecans -- yummm!
- Easy to Make & Meal Prep Friendly – Whip them up in minutes for a quick lunch or dinner on the go.
- Great Recipe for Leftovers – A delicious way to use up rotisserie or leftover chicken.
- Customizable & Versatile – Easy to swap out ingredients to suit your tastes.
🍇Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Large burrito-sized tortillas. I used spinach herb tortillas. A large flour tortilla or whole wheat tortilla are also great options. If you have a bunch of extra tortillas on your hands, check out these delicious tortilla pinwheel recipes and more recipes to make with leftover tortillas.
- Shredded chicken. I used store-bought rotisserie chicken breasts -- you can also use chicken thighs. Shred or dice the chicken into small bite-sized pieces.
- Mayonnaise and sour cream. The combination of mayonnaise and sour cream makes a rich, creamy dressing for the chicken salad.
🥬Variations or Substitutions
- Lighten up the dressing by replacing all or some of the sour cream with plain Greek yogurt.
- Try red onion instead of green onions. See more substitutes for green onions.
- Stir in fresh herbs like dill, mint, or tarragon.
- Swap out the pecans for almonds, walnuts, and pistachios, or leave them out if you don't think you'll miss the bit of crunch.
- Instead of cheddar cheese, try Swiss or something mild like mozzarella or Monterey Jack. Or replace some of the cheddar with blue cheese or feta cheese.
- Ditch the tortillas and use lettuce wraps instead! Butter lettuce is my first choice, but romaine lettuce leaves are also great for lettuce wraps.
- Use a different type of fresh fruit like crisp apples or pears. Or add dried cranberries or cherries.
- Add fresh vegetables like chopped celery, red peppers, or avocado slices.
🥣How to Make a Chicken Salad Wrap
Step 1: Combine the creamy chicken salad ingredients in a large bowl.
Step 2: Warm tortillas in damp paper towels in the microwave for 30 seconds. Mound ½ of the chicken salad mixture in the lower-middle section of the tortilla. Top with chopped spinach.
Step 3: Fold in the sides of the tortilla and roll it up from the bottom, using your fingers to gently pull the filling toward you and tuck in the ends as you go.
Step 4: Cut in half with a sharp knife and enjoy. Or wrap in parchment paper or aluminum foil until it's time to eat. This chicken salad wrap recipe is best enjoyed within 24 hours.
👉Helpful Hint: Cut the chicken, grapes, and spinach into bite-sized pieces for easier rolling and eating.
✅Top Tips
- Warm up the tortillas to make them soft, pliable, and easy to roll.
- Be careful not to overfill the tortilla, or it will be challenging to roll.
- When eaten the next day, the wrap will be slightly softer.
🎁Storage
Store assembled chicken wraps wrapped in parchment paper or aluminum foil in an airtight container for up to 24 hours.
🗓️Make Ahead
For the freshest make-ahead chicken salad wrap, prepare the chicken salad and store it in a separate container. Assemble the wrap just before eating.
❓FAQ
Swap them for Greek yogurt, avocado mash, or a mix of yogurt and Dijon mustard for a lighter option.
If making ahead of time, spread a thin layer of cream cheese or replace the shredded cheddar cheese with sliced cheese and lay them underneath the chicken salad as a barrier.
Yes! To keep them fresh, store the chicken salad separately and assemble the wraps just before eating. If making ahead, wrap tightly in plastic wrap and refrigerate for up to 24 hours.
😋More Rotisserie Chicken Recipes
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📖 Recipe
Chicken Salad Wrap
Ingredients
- 2 spinach tortilla wraps
- 1 cup cooked chicken
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- ⅛ teaspoon dried dill
- salt and pepper
- 2 sliced green onions
- 1 tablespoon chopped pecans
- 2 slices cooked bacon, chopped
- ½ cup shredded cheddar cheese
- ½ cup red grapes, halved
- ½ cup chopped spinach leaves
Instructions
- Stir the chicken, mayo, sour cream, Dijon, dill, salt and pepper, green onions, pecans, bacon, shredded cheese, and grapes until combined and evenly coated.
- Warm the tortillas in damp paper towels in the microwave for 30 seconds. Mound ½ of the chicken salad in the lower-middle section of one tortilla wrap. Top with the spinach.
- To roll up the tortilla wrap. fold in the sides at a slight inward angle. Roll the bottom up while tucking in the sides as you go.
Notes
- Warm up the tortillas to make them soft, pliable, and easy to roll.
- Cut the chicken, grapes, and spinach into bite-sized pieces for easier rolling and eating.
- Be careful not to overfill the tortilla, or it will be challenging to roll.
- When eaten the next day, the wrap will be slightly softer.
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