Hot Honey Chicken Salad Wraps with Tomato-Corn Crunch

Serves 4 · 20 min prep

Ingredients

• 3 cups cooked shredded chicken breast
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tbsp hot honey
• 2 stalks, diced celery
• 1/4 cup finely diced red onion
• 1 tbsp fresh lime juice
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup fresh corn kernels
• 1 cup quartered heirloom cherry tomatoes
• 1/4 cup chopped fresh basil
• 4 large flour tortillas
• 8 butter lettuce leaves
• 1/3 cup crumbled feta

Instructions

1. 1In a large bowl whisk together the mayonnaise, Greek yogurt, two-thirds of the hot honey, lime juice, smoked paprika, salt, and black pepper until smooth and slightly loose.
2. 2Add the shredded chicken, diced celery, and red onion to the dressing and fold until every shred is evenly coated; taste and add a pinch more salt if needed.
3. 3In a separate small bowl toss the fresh corn kernels, quartered cherry tomatoes, and chopped basil with the remaining hot honey and a tiny pinch of salt for the crunch topping.
4. 4Warm the flour tortillas for 15 to 20 seconds in the microwave or in a dry skillet over medium heat just until pliable.
5. 5Lay two butter lettuce leaves down the center of each tortilla to create a moisture barrier.
6. 6Divide the hot-honey chicken salad evenly among the four tortillas, spooning it onto the lettuce.
7. 7Top each with a generous spoonful of the tomato-corn crunch and a sprinkle of crumbled feta.
8. 8Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure burrito-style wrap.
9. 9Slice in half on the bias if serving immediately, or wrap snugly in parchment and refrigerate up to 24 hours for grab-and-go school or office lunches.