Crunchy Dill Pickle Chicken Salad Wrap

Looking for a fresh, healthy, and satisfying lunch option? This Crunchy Dill Pickle Chicken Salad Wrap is packed with the tangy flavors of dill pickles, creamy avocado, and a delightful crunch from cornflakes. It’s a quick and easy recipe that combines great taste and texture in every bite.

Why You’ll Love This Recipe

• Flavorful and Tangy: The combination of dill pickles, fresh dill, and tangy Dijon mustard makes every bite a burst of flavor.

• Healthy and Wholesome: Packed with lean chicken, healthy fats from avocado, and plenty of veggies, this wrap is both nutritious and delicious.

• Crispy Crunch: The cornflakes add the perfect amount of crunch, making this wrap a textural delight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Salad:

• 2 cups cooked chicken, shredded

• 1 avocado, mashed

• ½ cup Greek yogurt

• ¼ cup mayonnaise

• 2 tablespoons fresh dill, chopped

• 1 cup dill pickles, chopped (and some pickle juice)

• 1 small shallot, finely chopped

• 1 tablespoon Dijon mustard

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 tablespoon lemon juice

• 1 cup coleslaw mix (for added veggies)

For the Wrap:

• 4 whole wheat or spinach tortillas

• Lettuce leaves (butter or Boston lettuce recommended)

• 1 ⅓ cups cornflakes, crushed (for crunch)

Directions

1. Prepare the Chicken Salad: In a large mixing bowl, combine the shredded chicken, mashed avocado, Greek yogurt, mayonnaise, fresh dill, dill pickles, pickle juice, shallots, Dijon mustard, salt, pepper, garlic powder, and lemon juice. Stir in the coleslaw mix. Taste and adjust the seasonings as needed.

2. Assemble the Wraps: Lay a lettuce leaf on each tortilla to prevent sogginess. Spoon ¾ cup of the chicken salad onto each tortilla.

3. Add Crunch: Sprinkle ⅓ cup of crushed cornflakes onto the chicken salad for added crunch.

4. Wrap and Serve: Wrap the tortillas tightly around the filling, slice in half, and serve.

Servings and Timing

• Servings: 4 wraps

• Prep Time: 10 minutes

• Cooking Time: 0 minutes

• Total Time: 10 minutes

Variations

• Swap the Tortillas: Use a gluten-free tortilla or a low-carb option for a different dietary need.

• Add More Veggies: For extra crunch and nutrition, add some cucumber or bell peppers to the chicken salad mix.

• Make it Spicy: Add a few dashes of hot sauce or jalapeño slices to give your wrap a spicy kick.

Storage/Reheating

These wraps are best eaten fresh, but you can store the chicken salad filling in an airtight container in the fridge for up to 2 days. When ready to serve, simply assemble the wraps with fresh tortillas and cornflakes.

FAQs

Can I use store-bought rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut and adds even more flavor to the salad.

Can I make this wrap ahead of time?

You can prepare the chicken salad ahead of time and store it in the fridge, but it’s best to assemble the wraps just before serving to keep the tortillas fresh and the cornflakes crunchy.

What other toppings can I add to these wraps?

You could add a dollop of mustard or a few slices of tomato to enhance the flavor.

How can I make this wrap lower in calories?

Use a low-fat mayonnaise or Greek yogurt instead of full-fat versions, and skip the cornflakes for a lighter option.

What type of lettuce works best for wraps?

Butter lettuce or Boston lettuce are great choices because they are soft and pliable, perfect for wrapping. You can also use romaine for more crunch.

Can I use a different type of pickle?

Yes, if you don’t have dill pickles, you can try bread-and-butter pickles or even spicy pickles for a unique twist.

How do I store leftover chicken salad?

Store the leftover chicken salad in an airtight container in the fridge for up to 2 days. Do not store it with the tortillas as they will become soggy.

Can I use a different cereal instead of cornflakes for the crunch?

Yes, you can substitute cornflakes with crushed crackers, toasted nuts, or even crispy chickpeas for a different crunch.

Is this recipe vegetarian?

For a vegetarian version, you could replace the chicken with mashed chickpeas or a plant-based protein like tofu or tempeh.

How do I make this wrap spicier?

To make the wrap spicy, you can add sriracha or hot sauce to the chicken salad or sprinkle some red pepper flakes over the top before wrapping.

Conclusion

The Crunchy Dill Pickle Chicken Salad Wrap is a fun, flavorful twist on your typical chicken salad. The combination of creamy avocado, tangy dill pickles, and crispy cornflakes makes this wrap a satisfying and healthy meal that’s perfect for lunch or a light dinner. It’s quick to prepare, full of texture, and guaranteed to be a hit!

Crunchy Dill Pickle Chicken Salad Wrap

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• Author: Paula
• Total Time: 10 minutes
• Yield: 4 wraps
• Diet: Vegetarian

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Description

This Crunchy Dill Pickle Chicken Salad Wrap is a flavorful and satisfying meal that combines tender shredded chicken, creamy avocado, zesty dill pickles, and a satisfying crunch from cornflakes. Perfect for a quick, healthy lunch, these wraps are easy to make and packed with texture and taste. Whether you’re meal prepping or need a fast lunch option, this wrap is full of protein and veggies, making it both delicious and nutritious.

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Ingredients

For the Chicken Salad:

2 cups cooked chicken, shredded

1 avocado, mashed

½ cup Greek yogurt

¼ cup mayonnaise

2 tablespoons fresh dill, chopped

1 cup dill pickles, chopped (and some pickle juice)

1 small shallot, finely chopped

1 tablespoon Dijon mustard

Salt and pepper to taste

1 teaspoon garlic powder

1 tablespoon lemon juice

1 cup coleslaw mix (for added veggies)

For the Wrap:

4 whole wheat or spinach tortillas

Lettuce leaves (butter or Boston lettuce recommended)

1 ⅓ cups cornflakes, crushed (for crunch)

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Instructions

• Make the Chicken Salad:

  • In a large mixing bowl, combine the shredded chicken, mashed avocado, Greek yogurt, mayonnaise, fresh dill, dill pickles, pickle juice, shallots, Dijon mustard, salt, pepper, garlic powder, and lemon juice. Stir in the coleslaw mix. Adjust seasonings to taste.

• Prepare the Wraps:

  • Lay a lettuce leaf on each tortilla to prevent sogginess.

  • Spoon ¾ cup of the chicken salad onto each tortilla and sprinkle with ⅓ cup of crushed cornflakes for added crunch.

• Assemble the Wraps:

  • Wrap up the tortillas tightly, slice in half, and serve.

Notes

Make It Spicy: For a spicy twist, add some hot sauce or a few chopped jalapeños to the chicken salad mixture.

Swap the Greens: If you prefer, you can use other leafy greens like spinach or arugula instead of lettuce.

Meal Prep: The chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it perfect for meal prepping.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch, Sandwiches, Meal Prep
• Method: No-Cook
• Cuisine: American

Nutrition

• Calories: 350 kcal per wrap (varies based on tortilla type)