Honeycrisp Apple Chicken Salad Wraps

Serves 4 · 20 min prep

Ingredients

• 3 cups shredded cooked chicken breast
• 2 medium Honeycrisp apples
• 2 celery stalks
• 1/4 cup red onion
• 1/2 cup plain Greek yogurt
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/3 cup chopped walnuts
• 2 tbsp fresh parsley
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 8 butter lettuce leaves
• 4 sharp cheddar slices

Instructions

1. 1Shred or chop the cooked chicken into bite-size pieces and place it in a large mixing bowl. Dice the Honeycrisp apples into small cubes, leaving the skin on for color and crunch, and immediately toss them with the lemon juice so they stay bright.
2. 2Finely dice the celery and red onion. Chop the parsley and roughly chop the walnuts if the pieces are large.
3. 3In a small bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, salt, and black pepper until smooth and creamy.
4. 4Add the dressed apple cubes, celery, red onion, walnuts, and parsley to the chicken. Pour the yogurt dressing over everything and fold gently until every piece is evenly coated. Taste and adjust salt or mustard if you like it punchier.
5. 5Warm the flour tortillas for 10 to 15 seconds in the microwave or in a dry skillet so they become pliable and easy to roll.
6. 6Lay each tortilla flat and place two butter lettuce leaves down the center to create a moisture barrier. Spoon a generous portion of the apple chicken salad over the lettuce and top with one slice of sharp cheddar.
7. 7Fold in the sides of the tortilla, then roll tightly from the bottom up into a snug burrito-style wrap. Slice each wrap in half on the diagonal if serving immediately.
8. 8For meal-prep lunches, wrap each sandwich tightly in parchment or beeswax wrap and refrigerate up to 3 days. The crisp apple keeps its snap and the high-protein filling stays satisfying through a busy school or work day.