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Creamy No-Mayo Ranch Chicken Salad Wraps

Creamy No-Mayo Ranch Chicken Salad Wraps - featured image
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These Creamy No-Mayo Ranch Chicken Salad Wraps use Greek yogurt and ranch seasoning for a lighter, tangier, and more flavorful chicken salad. Perfect for meal prep, picnics, or a quick lunch, they’re endlessly adaptable and always a crowd-pleaser.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (about 1 large rotisserie chicken)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 packet (1 oz) ranch dressing mix
  • 1/2 cup finely diced celery (about 2 stalks)
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • 4 large flour tortillas (burrito size)
  • 4 large lettuce leaves (romaine or butter lettuce)
  • Optional add-ins: sliced avocado, shredded carrots, crumbled bacon, or thinly sliced apple

Instructions

  1. Shred the chicken: If using a rotisserie chicken, remove the skin and pull the meat off the bones. Use two forks to shred it into bite-sized pieces. You should have about 3 cups. If the chicken is cold, let it sit at room temperature for 10 minutes before shredding.
  2. Mix the dressing: In a large mixing bowl, combine the Greek yogurt, ranch dressing mix, and fresh lemon juice. Whisk until smooth.
  3. Add the crunch: Fold in the diced celery and red onion until evenly coated in the dressing.
  4. Combine the chicken: Add the shredded chicken to the bowl. Use a rubber spatula or large spoon to fold everything together gently. The mixture should look creamy but not wet. If it seems dry, add another tablespoon of yogurt. If too wet, add more shredded chicken.
  5. Season and rest: Add the fresh dill and a few cracks of black pepper. Taste and adjust salt if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Assemble the wraps: Lay a tortilla flat on a clean surface. Place a lettuce leaf in the center, slightly off-center toward you. Spoon about 3/4 cup of the chicken salad onto the lettuce. Add any optional toppings. Fold the sides of the tortilla inward, then roll it up tightly from the bottom, tucking the filling in as you go.
  7. Toast (optional but recommended): Heat a large skillet or griddle over medium heat. Place the wraps seam-side down and cook for 2 minutes, until golden brown. Flip and cook for another 2 minutes.
  8. Slice and serve: Let the wraps rest for 2 minutes after toasting, then slice them diagonally in half. Serve immediately, or wrap in foil for lunch on the go.

Notes

The chicken salad actually tastes better on day two as the flavors meld. For best results, make the chicken salad a day ahead. If using nonfat Greek yogurt, the texture may be too thin; full-fat or 2% is recommended. To reduce sodium, use a reduced-sodium ranch mix and skip added salt.

Nutrition

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

Find it online: https://spoonluma.com/creamy-no-mayo-ranch-chicken-salad-wraps/