Save A vibrant, fresh chicken salad wrap inspired by the cheerful spirit of poppies—packed with crisp greens, colorful vegetables, and a light, tangy dressing, all wrapped for easy enjoyment.
This recipe has become a favorite in my home, especially during warm weather when we want something light but satisfying.
Ingredients
- Chicken: 2 medium boneless, skinless chicken breasts (about 300 g), 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Salad Base: 2 cups mixed baby greens (e.g., arugula, spinach, baby kale), 1 cup shredded purple cabbage, 1 medium carrot julienned, ½ red bell pepper thinly sliced, 2 green onions thinly sliced
- Dressing: 3 tablespoons Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon poppy seeds, salt and pepper to taste
- Assembly: 4 large whole wheat wraps or tortillas, 1 ripe avocado sliced, ¼ cup fresh herbs (parsley, dill, or basil) chopped
Instructions
- Preheat and Cook Chicken:
- Preheat oven to 400°F (200°C). Rub chicken breasts with olive oil, salt, and pepper. Place on a baking sheet and roast for 15 minutes or until cooked through. Let rest 5 minutes, then dice or shred.
- Prepare Salad Base:
- In a large bowl, combine mixed greens, cabbage, carrot, bell pepper, and green onions.
- Make Dressing:
- In a small bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, apple cider vinegar, poppy seeds, salt, and pepper until smooth.
- Combine Salad:
- Add the diced chicken to the salad base. Pour dressing over and toss to coat evenly.
- Assemble Wraps:
- Lay wraps flat. Distribute salad mixture equally among the wraps. Top with avocado slices and fresh herbs.
- Serve:
- Roll up each wrap tightly, slice in half if desired, and serve immediately.
Save This recipe always brings my family together, especially for weekend lunches when we enjoy fresh, healthy meals.
Notes
Add sunflower seeds for crunch or feta cheese for extra flavor. Pairs well with a crisp white wine or sparkling water with lemon.
Required Tools
Baking sheet, large mixing bowl, small bowl, knife, cutting board
Allergen Information
Contains eggs (mayonnaise), dairy (Greek yogurt), wheat (wraps). May contain mustard, sesame if using certain wraps. Double-check all labels for hidden allergens if uncertain.
Save This recipe is perfect for meal prep and tastes just as good the next day.
Recipe FAQs
- → How should the chicken be cooked?
Roast boneless, skinless chicken breasts at 400°F for 15 minutes until cooked through, then let rest before dicing or shredding.
- → Can I substitute ingredients in the dressing?
Yes, Greek yogurt can be replaced with plant-based yogurt for a dairy-free option, and honey can be swapped for maple syrup for a different sweetness.
- → What type of greens work best in the salad base?
Mixed baby greens such as arugula, spinach, and baby kale provide a fresh, tender base with varied flavors and textures.
- → Are there recommended add-ins for extra texture or flavor?
Sunflower seeds add crunch, while crumbled feta cheese introduces a tangy element complementing the flavors.
- → Can I prepare this dish ahead of time?
Yes, the components can be prepped in advance but assemble wraps just before serving to maintain freshness and avoid sogginess.
- → What beverages pair well with these wraps?
Light white wines or sparkling water with lemon enhance the vibrant and tangy flavors of the dish.