Chicken Salad Wrap

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A crunchy, creamy, sweet and tangy cranberry walnut chicken salad wrap that is perfect for picnics and make-ahead brown bag lunches!

a half cut chicken salad wrap plated on a wooden dish

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Wraps have been all the rage in my house this summer. They’re a meal prepping dream. Just make a filling for the week and assemble a quick wrap or sandwich as needed! This chicken salad wrap recipe is probably my all-time favorite.

A good chicken salad wrap is the perfect quick and easy lunch. You don’t have to spend hours in the kitchen in the heat. You can easily meal prep it. You likely have most the ingredients for this wrap in your pantry and fridge.

It’s also packed with protein and all things healthy, and you can skip the tortilla and turn it into lettuce wraps if you want to avoid carbs.

This one is on repeat all year long.

a wooden dish of chicken salad wraps

My wrap obsession is fairly recent, and started with these vegan tofu wraps, which are a personal favorite, and a great veggie option. Then I discovered I could turn my favorite quesadilla filling leftovers into these chicken fajita wraps, and it’s been all wraps all the time since then.

And since we’re really into chicken wraps, when it’s not these cranberry walnut chicken wraps, I’m often turning this BLT chicken salad into a wrap situation. Really, almost any salad can be given the wrap treatment (and now I’m thinking this steak caesar salad might be my next experiment!).

But my go-to will probably always be this classic walnut cranberry chicken salad, which I’ve been making for ages, and is the basis for these wraps.

Ingredient Notes

ingredients for chicken salad wraps

Chicken Breast

I like to cook some extra chicken breasts whenever I happen to be baking or pan frying them for something else, like this Boursin Chicken, chop them up, and store in an airtight container to make these chicken salad wraps the next day.

It’s also a great way to use leftover chicken, if you have any. Use any type of cooked chicken, such as rotisserie chicken, grilled chicken, or poached chicken. Shred the chicken or chop it into small pieces. If you’re using rotisserie chicken, be sure to remove the skin and any excess fat.


Chopped walnuts add a bit of crunch and texture to these chicken salad wraps.

You can also use pecans, almonds, or hazelnuts. Go with what you have.


Celery adds freshness and flavor to the chicken salad, but you can skip it if you don’t have it on hand.

Dried cranberries

Dried cranberries add a tart and sweet flavor to the chicken salad wrap. You can also use raisins or chopped dates.


Mayonnaise is the main binder for the chicken salad. You can use any type of mayonnaise. My preference is for full-fat Hellmanns made with olive oil, since the benefits of olive oil are well-known. But you can use a light mayonnaise to keep the calories down, or Greek yogurt for an even healthier (and delicious) option.

White wine vinegar

White wine vinegar adds a bit of acidity to the chicken salad, which helps to balance out the sweetness of the dried cranberries.
You can also use lemon juice or apple cider vinegar.


I use butter lettuce in these chicken salad wraps. It is a mild-flavored lettuce with a bit of crunch that is perfect for wraps.

You can also use romaine lettuce, iceberg, or any type of crunchy lettuce.


I love to add some fresh herby flavor to chicken salad. I usually reach for parsley, but for a bolder flavor, basil or tarragon are great options too.


I almost always have shallots at the back of my produce drawer, they seem to keep forever. But if you don’t have them, red onion, sweet onion, or green onions will work too!


Use whole-wheat tortilla or white tortilla, it’s up to you! I generally use whole-wheat tortillas for wraps.

Hand holding up half a chicken salad wrap to show a closeup of the inside.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

How to Make Chicken Salad Wraps – Step by Step Instructions

1. Season your chicken breasts with salt and pepper. Pan fry on both sides until juicy and tender.

two seasoned chicken breasts
cooked chicken breasts

2. In a large bowl, whisk together mayonnaise, vinegar, fresh parsley, shallot, herbs, salt, and pepper. Taste the mixture and adjust the seasonings as desired.

chicken salad dressing ingredients in a bowl
whisked chicken salad dressing in a bowl

3. Chop up your chicken breasts and add them in the dressing along with the dried cranberries, walnuts, and celery. Chop it as finely as you like, I like to keep it on the chunkier side, but not so chunky that it’s difficult to fold into a wrap.

chopped chicken breast on a cutting board
chopped chicken and other ingredients added to the big bowl
mixed cranberry walnut chicken salad in a bowl

4. Place your tortilla on the work surface and add a lettuce leaf in center. Then scoop about a heaping half cup of chicken salad on top.

lettuce and chicken on a tortilla

5. Fold the side edges of the tortilla up over the filling, then roll the bottom up over the filling and wrap up tightly.

folding in the sides on the chicken salad
rolling up the bottom of the tortilla

6. Cut the chicken salad wrap in half and serve.

cutting the chicken salad wrap in half
a cut up chicken salad wrap

This chicken salad wrap tastes as good as it looks, you can trust me on that!

Tips to Make the Best Chicken Salad Wrap

  • Use a good quality mayonnaise. This will make a big difference in the taste of the chicken salad.
  • Add your favorite mix-ins. Some popular options include: chopped nuts, dried fruit, cheese, or vegetables.
  • Season the chicken salad to taste. Be sure to add enough salt and pepper to bring out the flavors.
  • Use a large (10-inch, or “burrito size”), soft and pliable tortilla. This will make it easier to roll up the chicken salad wrap without the filling spilling out.
Closeup of two halves of a chicken sandwich wrap stacked on top of each other.

Storage & Make-Ahead Instructions

The chicken salad can be stored in the refrigerator for up to 3 days. As for the chicken salad wraps, they can be assembled and stored in the refrigerator for up to 24 hours.
If you’re making the wraps ahead of time, be sure to wrap them tightly in plastic wrap or foil to prevent them from drying out.

If you’re just making the chicken salad ahead of time, make sure to store it in an airtight container in the fridge!

A hand holding half of a chicken salad wrap to show the inside.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

Closeup of two halves of a chicken sandwich wrap stacked on top of each other.

Chicken Salad Wrap

Crunchy, creamy, sweet and savory cranberry walnut chicken salad wraps are perfect for picnics and make-ahead brown bag lunches. This delicious salad can also be served in a lettuce wrap for a low carb option.
5 from 1 vote
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Course: Lunch, Snack
Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 487kcal
Author: Ann Otis


  • 2 cups chopped, cooked chicken breast
  • 1/2 cup mayonnaise or more, to taste
  • 1.5 tablespoons white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped fresh parsley tarragon or basil are also good choices.
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped walnuts
  • 1 stalk celery, finely diced
  • 1/2 cup dried cranberries
  • 4 lettuce leaves
  • 4 10-inch flour tortillas


  • In a large bowl, combine mayonnaise, vinegar, shallot, herbs, salt and pepper. Taste and add more salt and pepper to taste.
  • Add chopped chicken, walnuts, celery, and cranberries and toss until well combined. If you feel the salad is too dry, add another tablespoon or so of mayo. Taste and season with salt and pepper if needed.
  • Lay one tortilla on a work surface and place a lettuce leaf in the center. Add a heaping half cup of the salad onto the lettuce. Fold in the sides of the tortilla and roll up from the bottom until the filling is sealed in. Slice wrap in half and serve cold or at room temperature.



Storage & Make-Ahead
The chicken salad can be stored in the refrigerator for up to 3 days. As for the chicken salad wraps, they can be assembled and stored in the refrigerator for up to 24 hours.
If you’re making the wraps ahead of time, be sure to wrap them tightly in plastic wrap or foil to prevent them from drying out.


Calories: 487kcal | Carbohydrates: 30g | Protein: 21g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 461mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1950IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg
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