Greek Yogurt Chicken Wraps

There was this afternoon in late spring when I'd just come back from the farmers market with an armful of crisp lettuce and the kind of grapes that taste like sunshine. My fridge was predictably bare except for some leftover rotisserie chicken, and I needed something that felt both light and satisfying. That's when this salad came together, almost by accident, and it's been my go-to quick lunch ever since.

I made this for my sister during a surprise weekend visit, and watching her wrap that first lettuce leaf around the creamy chicken mixture then actually say it was better than the fancy cafe salads she gets downtown felt like winning something. The whole thing came together in the kitchen while we caught up, and somehow it became the easiest way to prove I'd been thinking about eating well.

Ingredients

• Cooked chicken breast: Two cups shredded or diced, and honestly, rotisserie chicken from the store saves time without sacrificing flavor, or poach your own if you want to feel accomplished.
• Celery: Half a cup finely diced, because it adds a gentle crunch that plays beautifully against the creamy dressing.
• Red grapes: Halved, bringing little bursts of natural sweetness that feel like a secret ingredient.
• Red onion: Quarter cup finely chopped for a subtle sharpness that wakes everything up.
• Cucumber: Quarter cup diced, keeping things fresh and cool on the palate.
• Plain Greek yogurt: Two-thirds cup is the base that makes this so different from mayo-heavy versions.
• Dijon mustard: One tablespoon adds a sophisticated edge without overpowering.
• Fresh lemon juice: One tablespoon brightens everything in a way bottled juice just can't.
• Honey: One teaspoon ties the tangy and creamy together.
• Garlic powder: Quarter teaspoon, subtle but essential.
• Fresh dill or parsley: Two tablespoons chopped, because herbs transform this from simple to special.
• Butter lettuce or romaine: Eight large leaves that should be crisp and completely dry before serving.
• Sliced almonds or walnuts: Optional but worth it for texture and a hint of earthiness.

Instructions

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Gather your chicken and vegetables:

In a large bowl, combine the shredded chicken, diced celery, halved grapes, red onion, and cucumber. The mix should look colorful and varied, like you're being intentional about what goes into your body.

Make the dressing magic:

In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth and pourable. This is where the creaminess happens without heaviness.

Bring it together:

Pour the dressing over the chicken mixture, add your fresh herbs, and toss everything until evenly coated. Taste as you go and adjust seasoning because your palate is the real guide here.

Build your wraps:

Spoon the chicken salad into the center of each lettuce leaf and fold the edges up to create a portable package. You want enough filling to be satisfying but not so much that it falls apart the moment you pick it up.

Finish and serve:

Top with sliced almonds or extra fresh herbs if you're feeling fancy, then serve immediately while the lettuce is still crisp. The moment between preparation and eating matters here.

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There's something deeply satisfying about eating something this good for you and actually enjoying every bite. It stopped being about checking a health box and started being about genuine pleasure.

The Greek Yogurt Difference

The first time I made this with traditional mayo-based dressing, it felt heavy and forgettable. Switching to Greek yogurt was the moment everything clicked because you get that creamy richness with actual protein and none of the sluggish feeling afterward. The tartness of the yogurt also highlights the other flavors instead of drowning them in fat.

Variations Worth Trying

Diced apple works beautifully if you can't find good grapes or want something with a sharper snap. Dried cranberries add a tart chew that's different every time, and I've even used pear with a pinch of smoked paprika when I was feeling experimental. The formula is flexible enough that it adapts to whatever you have on hand and what your mood craves that day.

Serving and Pairing Ideas

This works as a standalone lunch when you need something quick, or as an elegant appetizer when you're trying to impress without seeming like you tried too hard. If you want something heartier, serve it alongside whole grain crackers or stuff it into pita bread for a more substantial meal. I've paired it with a crisp Sauvignon Blanc for easy entertaining, or just sparkling water with lemon when I'm keeping it simple.

• Make extra dressing and use it as a dip for raw vegetables throughout the week.
• Meal prep the salad mixture without dressing and add it fresh each day for maximum crunch.
• Double the recipe and you've got lunch sorted for days without any boring repetition.

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This recipe taught me that healthy eating doesn't require punishment or sacrifice, just good ingredients and a little intention. Make it once and it becomes that reliable friend you reach for whenever you need something nourishing and real.

Recipe Q&A

→ What type of chicken is best for these wraps?

Shredded cooked chicken breast works best; rotisserie chicken is a convenient alternative for added flavor.

→ Can I substitute grapes in the mix?

Yes, diced apples or dried cranberries provide a sweet contrast and a different texture to the filling.

→ Which lettuce varieties work well for wrapping?

Butter lettuce and romaine leaves are ideal due to their size and tenderness, making them easy to fold.

→ How should the dressing be prepared?

Whisk Greek yogurt with Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper until smooth before combining with the chicken and vegetables.

→ Are there any suggested garnishes to enhance the wraps?

Sliced almonds or walnuts add crunch and complementary flavor, while extra fresh herbs brighten the overall taste.