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.
Time
10 min
Difficulty
Easy
Serves
2–3 wraps
Ingredients 4 items
- 2 cans (10 oz each) canned chicken, drained
- 1 stalk celery, finely diced
- 3 flour tortillas
- ¼ cup salsa or diced fresh tomato
- Optional: Mayonnaise, Mustard, Salt and pepper, Shredded cheese, Lettuce, Diced onion
Equipment
- Mixing bowl
- Fork
- Can opener
Allergens: Contains Gluten (flour tortillas). May contain Eggs and Dairy depending on mayonnaise and additions.
Instructions
- Drain the canned chicken and place in a bowl. Break it up with a fork.
- Add the diced celery and salsa (or diced tomato). Add mayonnaise and/or mustard if you have them. Mix well.
- Season with salt and pepper.
- Spoon the chicken salad down the center of each tortilla. Add cheese, lettuce, or any extras.
- Roll up tightly and cut in half.
notes & tips
- 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.