This Crunchy Chicken Wrap is a hit for all the pickle lovers. Full of dill pickles and crunchy cornflakes, it's such a satisfying lunch!
Chicken salad wraps have been and will always be one of my favorite lunch options. They're so easy to make, whether I'm whipping up lunch at home or packing it to bring somewhere.
As a pickle lover, I've made pickle egg salad, but it's about time that I shared my crunchy chicken wrap with dill pickle chicken salad. If you're also a pickle lover, you are going to be obsessed with this recipe. Not only does it have fresh dill and dill pickles for the ultimate pickle-ly flavor, but we have creamy avocado, coleslaw mix, and cornflakes for the ultimate crunchy chicken wrap.
Try it for lunch this week and let me know what you think!
Why This Recipe Is Dietitian Approved
- Meal prep friendly. This crunchy chicken wrap made with dill pickle chicken salad stores really well, making it a great meal prep option.
- Balanced. Looking for a lunch packed with protein, fiber and healthy fats? This wrap checks all the boxes for a filling lunch that satisfies.
- Satisfying and tasty. Not only is this crunchy chicken wrap super nutritious, but it packs in a variety of textures and flavors to keep you emotionally satisfied too. So yummy!
Ingredients
Tortillas. I love using whole wheat tortillas or even higher protein tortillas for a bit of added fiber and protein. Spinach tortillas are also a fun option for a pop of color!
Chicken. I like to use my favourite thin sliced chicken breast recipe, however a pre-cooked rotisserie chicken is great when you're in a rush.
Avocado. For healthy fats, fiber and added creaminess! This is my secret to making the best creamy wraps without needing a ton of heavy ingredients. Avocadoes are also an amazing source of fiber, with one medium avocado having around 13g.
Greek yogurt and mayonnaise. As with all my chicken salads, I like to do a 4:1 ratio of plain Greek yogurt and mayonnaise. This helps reduce the overall fat in the salad, while also ensuring you have the same creamy texture and taste.
Dill. Fresh dill is really what brings the flavour in this wrap to life. Look for the freshest dill you can find (bright green in colour and not wilted).
Dill pickles. I love the crunch that dill pickles add to this wrap. Any dill pickles will work, but I typically tend to opt for a lower sodium variation such as Bick's low sodium.
Cornflakes. This is key for our crunch factor! Panko breadcrumbs will also work; however I find cornflakes create the most satisfying crunch.
Shallots. I love using these as a more mild alternative to red onions. I find sometimes red onions can be a bit too overpowering in a chicken salad, however shallots provide that nice onion flavour without being the only thing you taste.
Dijon mustard. For flavour! Any old fashioned dijon mustard will work.
Coleslaw mix. For added veggies! It's my favorite way to add a ton of bulk and fiber, with minimal prep.
Lettuce. I recommend a large leaf lettuce such as butter or boston lettuce. This helps line the tortillas to prevent sogginess.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To a large mixing bowl, add cooked chicken, mashed avocado, Greek yogurt, mayonnaise, fresh dill, dill pickles and pickle juice. Add shallots, dijon mustard, sat, back pepper, garlic powder, lemon juice and coleslaw mix. Mix well. Adjust seasonings to desired preference.
- To each tortilla, cover with a single layer of lettuce. This helps avoid the wraps getting soggy.
- Top with ¾ cup of chicken salad and sprinkle with ⅓ cup crushed cornflakes. Wrap your tortilla, slice in half and enjoy.
Substitutions and Variations
To make gluten-free: use a gluten free wrap of choice and substitute the cornflakes for a gluten free variation such as these.
To make dairy-free: Greek yogurt can be replaced with mayonnaise or any dairy free yogurt of choice. I recommend sticking with a thicker option for the same creamy consistency.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
Once assembled, these wraps should stay fresh in the fridge overnight. The lettuce will help the wraps from getting too soggy if stored in a lunchbox all day. As there is chicken in this recipe, I do recommend either storing in the fridge or with a cold ice pack for optimal freshness.
If you wish to make these in advance, prepare the dill pickle chicken salad and store in an airtight container in the fridge for 3-4 days. When you are ready to prepare your wraps, add the lettuce, chicken salad and cornflakes to the tortillas and wrap them up.
Top Tips for Success
Coleslaw mix is my biggest hack for adding additional vegetables into my chicken salads without any additional prep time. I recommend looking for a kale or broccoli coleslaw mix (Green Giant and President's Choice both have great options). This will just increase the overall nutrients a bit more compared to a traditional cabbage-based coleslaw.
Frequently Asked Questions
For added vegetables! Whenever I create meals, I try to make them as balanced as possible because I know we don’t always have time to create multiple components and side dishes. That’s why I added coleslaw mix and lettuce into this wrap, to ensure you are getting some vegetables and fiber.
If stored for a longer period of time- yes they will! That is why I recommend constructing the wraps when you are ready to eat them to ensure they are the crunchiest and freshest they can be!
More Chicken Salad Recipes
Looking for more meal prep recipes like this chicken wrap? Try these:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this crunchy chicken wrap, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Crunchy Chicken Wrap
Ingredients
- 1 lbs cooked chicken breast or rotisserie chicken, cubed or shredded
- 1 avocado mashed
- 4 tablespoon plain Greek yogurt
- 1 tablespoon mayonnaise see notes below
- ¼ cup fresh dill finely chopped
- 2 teaspoon pickle juice
- 3 dill pickles diced
- 2 shallots finely diced
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Juice of ½ a lemon about 2 tsp
- 1.5 cups coleslaw mix
- 1 head of butter lettuce leaves
- 4 10 inch tortilla wraps of choice
- 1 cups corn flakes crushed
Instructions
- To a large mixing bowl, add cooked chicken, mashed avocado, Greek yogurt, mayonnaise, fresh dill, dill pickles and pickle juice. Add shallots, dijon mustard, sat, back pepper, garlic powder, lemon juice and coleslaw mix. Mix well. Adjust seasonings to desired preference.
- To each tortilla, cover with a single layer of lettuce (this helps avoid the wraps getting soggy), top with ¾ cup of chicken salad and sprinkle with ¼ cup crushed cornflakes. Wrap your tortilla, slice in half and enjoy.
For a meal prep friendly option:
- Make the chicken salad ahead of time. Store in the fridge for 3-4 days.
- When you're ready to construct your wraps, layer the lettuce, chicken salad and cornflakes to a tortilla, wrap up and enjoy!
Linda says
Easy to make and so flavorful! My husband loved and he is hard to please! Thank you!
Natalie says
By far one of the best wraps I've had! Such a simple yet delicious meal!
Barbara Heymann says
If I leave out the avocado will it matter? (Allergies) sub something else?
Nicole Addison says
Hi Barbara- it won't effect the recipe too much- it just may not be quite as creamy (if you find it too dry just add a bit more yogurt or mayonnaise)
Barbara Heymann says
Thanks!
Allison says
Can’t get enough of this wrap!
Nicole Addison says
My new go-to wrap! I have been craving fresh and vibrant flavours since the start of the new season and this wrap hits all the boxes- I hope you enjoy as much as we do!
Lesley says
Lovely salad! Used it to fill bagels and then leftovers for lunch. Will definitely make again 🤗