Apple Grape Chicken Salad Wraps

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 2 cups cooked shredded chicken breast
• 2 medium crisp apples (Honeycrisp or Gala), diced
• 1 1/2 cups red seedless grapes, halved
• 2 celery stalks, finely diced
• 3 green onions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large flour tortillas or wraps
• 8 butter lettuce leaves
• 1/3 cup toasted sliced almonds

Instructions

1. 1Dice the crisp apples and halve the grapes, then place them in a large mixing bowl with the shredded chicken.
2. 2Add the diced celery, sliced green onions, and chopped parsley to the bowl and toss gently so the fruit and chicken are evenly mixed.
3. 3In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and creamy.
4. 4Pour the dressing over the chicken-fruit mixture and fold until every piece is lightly coated without crushing the grapes.
5. 5Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if the apples need brighter lift.
6. 6Warm the tortillas for about 15 seconds per side in a dry skillet over medium heat so they become pliable and easy to roll.
7. 7Lay two butter lettuce leaves down the center of each tortilla to create a crisp moisture barrier.
8. 8Spoon a generous mound of the apple grape chicken salad onto the lettuce, then scatter toasted almonds over the top for crunch.
9. 9Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure wrap.
10. 10Slice each wrap in half on a slight diagonal if serving family-style, or wrap snugly in parchment for packing.
11. 11Chill any leftover filling in an airtight container for up to two days; assemble fresh wraps just before eating so the tortillas stay soft.
12. 12Serve immediately with extra grapes on the side for a shareable weekend lunch spread.