📝 About This Recipe
These vibrant wraps are a lunchtime game-changer, transforming simple poached chicken into a creamy, crunch-filled feast that kids absolutely adore. Featuring a rainbow of hidden vegetables and a hint of sweetness from crisp apples, this recipe balances nutrition with kid-approved flavors. It is the perfect make-ahead meal for school lunches or a quick, refreshing dinner on a busy weeknight.
🥗 Ingredients
The Protein
- 2 large pieces Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (for poaching)
The Creamy Dressing
- 1/2 cup Mayonnaise (can use avocado oil mayo)
- 1/4 cup Greek Yogurt (plain, full fat for creaminess)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Salt and Pepper (or to taste)
The Crunch & Color
- 2 stalks Celery (finely diced)
- 1/2 cup Carrots (grated or shredded)
- 1/2 large Fuji or Gala Apple (finely diced)
- 1/2 cup Red Grapes (quartered)
- 1 tablespoon Fresh Chives (sniped with scissors)
The Wrap
- 4 large Flour Tortillas (10-inch size, spinach or whole wheat work well)
- 8 leaves Butter Lettuce (washed and dried)
- 1/2 cup Cheddar Cheese (mild, shredded)
👨🍳 Instructions
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1
Place the chicken breasts in a medium pot and cover with chicken broth. Bring to a gentle boil over medium-high heat.
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2
Once boiling, reduce heat to low, cover, and simmer for 12-15 minutes until the internal temperature reaches 165°F (74°C).
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3
Remove chicken from the liquid and let it rest on a cutting board for 10 minutes to ensure it stays juicy.
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4
While the chicken cools, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper in a large mixing bowl.
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5
Finely dice the celery and apple. Grate the carrots and quarter the grapes. Add all these to the dressing bowl.
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6
Once the chicken is cool enough to handle, dice it into small, kid-friendly 1/2-inch cubes.
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7
Fold the diced chicken and fresh chives into the dressing and vegetable mixture until everything is thoroughly coated.
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8
Taste the salad and add an extra pinch of salt or a squeeze of lemon if needed.
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9
Warm the tortillas in the microwave for 15 seconds; this makes them pliable and prevents tearing during folding.
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10
Lay a tortilla flat and place two leaves of butter lettuce in the center to act as a moisture barrier.
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11
Spoon about 3/4 cup of the chicken salad mixture onto the lettuce and sprinkle with a tablespoon of shredded cheddar.
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12
Fold in the sides of the tortilla, then roll tightly from the bottom up to create a secure wrap.
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13
Slice the wrap diagonally in half with a serrated knife to show off the colorful interior.
💡 Chef's Tips
For the best texture, chill the chicken salad in the fridge for at least 30 minutes before assembling the wraps. To prevent a soggy wrap, always place the lettuce leaf down first to protect the tortilla from the dressing. If your kids dislike 'bits,' use a food processor to pulse the celery and carrots into tiny fragments before mixing. Swap the grapes for dried cranberries or raisins if you want a different chewy sweetness. Use a rotisserie chicken from the store to skip the poaching step and save 20 minutes of time.
🍽️ Serving Suggestions
Serve with a side of crunchy sweet potato chips for a satisfying texture contrast. Pair with a small cup of chilled melon balls or seasonal berries. Offer a side of snap peas or cucumber rounds with a little extra ranch for dipping. A cold glass of apple juice or a fruit-infused sparkling water makes the perfect beverage pairing. For a fun presentation, wrap the bottom half of the sandwich in parchment paper tied with a colorful string.