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Chicken Salad Wrap

Canned chicken mixed into a quick salad and rolled up in a tortilla. No cooking, high protein, and ready in under 10 minutes.

Nut-Free Main DishSnack
Prep: 10 min Cook: 0 min Total: 10 min Servings: 2–3 wraps Difficulty: Easy

Allergens: Contains Gluten (flour tortillas). May contain Eggs and Dairy depending on mayonnaise and additions.

Ingredients

  • 2 cans (10 oz each) canned chicken, drained
  • 1 stalk celery, finely diced
  • 3 flour tortillas
  • ¼ cup salsa or diced fresh tomato

Optional Extras

  • Mayonnaise
  • Mustard
  • Salt and pepper
  • Shredded cheese
  • Lettuce
  • Diced onion

Equipment

  • Mixing bowl
  • Fork
  • Can opener

Instructions

  1. Drain the canned chicken and place in a bowl. Break it up with a fork.
  2. Add the diced celery and salsa (or diced tomato). Add mayonnaise and/or mustard if you have them. Mix well.
  3. Season with salt and pepper.
  4. Spoon the chicken salad down the center of each tortilla. Add cheese, lettuce, or any extras.
  5. Roll up tightly and cut in half.

Notes

  • On bread instead: Makes equally good sandwiches.
  • On crackers: Skip the tortilla and scoop the salad onto crackers for a snack.
  • Canned tuna works too. Same method.
  • Add apple: Dice half an apple and mix it in for sweetness and crunch.
  • Make ahead: The salad keeps 2–3 days in the fridge. Assemble wraps when you're ready to eat.