Dill Pickle Chicken Salad Wraps

Serves 4 · 20 min prep

Ingredients

• 3 cups (about 1 lb) cooked chicken breast, shredded or chopped
• 3/4 cup dill pickle spears, finely chopped
• 2 tbsp pickle brine
• 2 celery stalks, finely diced
• 1/4 cup red onion, minced
• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 3 tbsp fresh dill, chopped
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 large flour tortillas or spinach wraps
• 8 butter lettuce leaves
• 1 large sliced tomato

Instructions

1. 1If starting from raw chicken, poach or roast breasts until 165°F internal, cool completely, then shred with two forks or chop into small bite-size pieces; measure 3 cups.
2. 2In a large mixing bowl combine Greek yogurt, mayonnaise, pickle brine, Dijon, garlic powder, black pepper, and chopped fresh dill. Whisk until smooth and creamy.
3. 3Add the shredded chicken, finely chopped dill pickles, diced celery, and minced red onion to the bowl. Fold gently with a spatula until every piece is coated and the mixture looks speckled with green.
4. 4Taste and adjust seasoning—add an extra splash of brine or pinch of salt if needed. Cover and chill at least 15 minutes so flavors meld (or up to 2 days for meal prep).
5. 5Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20 seconds.
6. 6Lay each tortilla flat. Place lettuce leaves down the center, then spoon chicken salad in a horizontal line. Top with 2–tomato slices.
7. 7Fold in the short sides of the tortilla, then roll tightly from the bottom up like a burrito, tucking as you go so the filling stays snug.
8. 8Slice each wrap in half on a diagonal if desired. Serve immediately or wrap tightly in parchment for work lunches—keeps well chilled up to 24 hours.