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No Mayo Chicken Salad Crunchwraps

April 26, 2021
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Made with Greek Yogurt, tons of veggies, fresh lemon and herbs, and lots of spices all tucked into a crunchy tortilla, these No Mayo Chicken Salad Crunchwraps are truly everything and more!

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Honestly, chicken salad has never been my fav. I absolutely hate mayo, and it’s pretty hard to find a good chicken salad without it. I hate when it’s all oil based, and I am never satisfied with it tasting 100% like I’m eating yogurt. So, I of course had to take things into my own hands. These No Mayo Chicken Salad Crunchwraps are the perfect recipe for mayo-haters like me and traditional chicken salad loves alike. Not too oily, and def not too yogurt-y and bland. They truly are perfect!

The breakdown…

Firstly, let’s get into the beef of this No Mayo Chicken Salad Crunchwraps recipe: the No Mayo Chicken Salad. Chicken salad is one of those things that’s so personal — at least I think so. This recipe incorporates all of my favorite crunchy add ins: a little bit of celery, green onions, and shaved almonds. You could totally add raisins, grapes, cucumber, cherry tomatoes, cream cheese, or whatever else you love in your chicken salad. You do you! That being said, this chicken salad recipe gives you the best base that I personally think is indisputable. With that Greek yogurt, dijon mustard, olive oil, fresh dill, lemon juice, and a few spices, you really have yourself the perfect flavors of a damn good chicken salad.

The Crunchwrap method…

Yes, you could eat this chicken salad recipe as is… as I often do. But, when you tuck it into a crispy seared tortilla with some crunchy romaine lettuce, there’s truly nothing better. The method may seem intimidating, but it really isn’t all too complicated. In fact, after you fold up one, you will definitely have the hang of it.

Inspired by Taco Bell’s “Crunchwrap Supreme,” these Crunchwraps start with a super large burrito size tortilla. These are bigger than your average tortilla, which is definitely helpful for the folding process. This No Mayo Chicken Salad Crunchwraps recipe specifies to use either a flour tortilla or a grain free tortilla, which goes along with the healthier aspect of this mayo-less chicken salad. My favorite grain free tortillas are Siete, which come in all sizes (including the massive burrito ones) at most grocery stores. Being grain free, I actually find these tortillas to crisp up better than regular ones… so it’s a win win. Still, go with what you love!

those layers…

After layering on your chicken salad and lettuce, you need to add one more, smaller tortilla on top. This seals off the mixture from falling out of a hole. So, when you fold up the outer edges of the burrito tortilla from underneath, you end up with a 1 inch tall disc of amazingness — kind of like a flattened out burrito. But, it gets better. This “burrito” meets a quesadilla when you sear it up in a little oil over the stove. Crispy, crunchy, flavorful… there’s honestly nothing like it. 

Plus, these No Mayo Chicken Salad Crunchwraps are super light! After I mentioned Taco Bell, you are probably thinking about heavy Mexican food that hurts your stomach for days (no hate on Taco Bell, though… lol). But really, these No Mayo Chicken Salad Crunchwraps are much more like a classic chicken salad wrap that has been crisped up… making it 100 times better. I like to allow them the chill in the fridge, too, just because I think that’s how chicken salad ought to be eaten. But, hey, if you want your crunchwrap warm, go for it! In my opinion, cooking should be customizable, and I think this recipe is the perfect example of that philosophy (look at all the optional add ins, too!). Either way, these No Mayo Chicken Salad Crunchwraps make for the perfect lunch or dinner pretty much all year around. They also make great meal prep, and are perfect for a luncheon or event! I would serve them up with some simple lemon dressed greens with some feta, and maybe my Panko Baked Eggplant and Tomatoes!

I hope you enjoy this recipe as much as I do! Let me know in the comments below!

No Mayo Chicken Salad Crunchwraps
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No Mayo Chicken Salad Crunchwraps

Recipe by Annie PatrickCourse: Main Course, Lunch, Dinner, HandheldCuisine: American
Servings

8

halves
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes


Made with Greek Yogurt, tons of veggies, fresh lemon and herbs, and lots of spices all tucked into a crunchy tortilla, these No Mayo Chicken Salad Crunchwraps are truly everything and more!

Ingredients

  • chicken salad:

  • 2 lb cooked boneless skinless chicken breasts, diced into ½ inch cubes*

  • 3 stalks celery, sliced lengthwise and finely diced

  • 3 green onions, thinly sliced

  • 2 tbsp shaved almonds

  • ½ cup nonfat plain Greek yogurt*

  • 1 tbsp hummus, optional

  • 2 tsp dijon mustard

  • 2 tbsp olive oil

  • 1 tbsp fresh dill, diced

  • ½ a lemon, juiced

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp red pepper flakes, optional

  • Salt and pepper, to taste

  • assembly:

  • 4 large (burrito size) flour tortillas

  • 4 small flour tortillas*

  • 4-6 hearts of romaine lettuce, sliced in half

  • 2 tbsp olive oil

Instructions

  • In a large bowl, combine all chicken salad ingredients very well.
  • Warm each large (burrito size) tortilla in the microwave, then brush with a little bit of water to soften up. Layer ¼ – ½ cup of the chicken salad in the center of each large tortilla. Cover the filling with a few pieces of butter lettuce. Layer a smaller tortilla on top of the lettuce and the filling. Fold the overhanging edges of the large tortilla in over the filling, pressing to seal.
  • Heat a large skillet with the 2 tbsp of olive oil over medium-high heat. Once hot, flip the prepared crunchwrap into the skillet with the seam side down. Sear for about 2 minutes on each side, until the tortillas are golden and the seam has sealed to the tortilla.
  • Allow each crunchwrap to cool in the fridge, then slice in half and enjoy!

Notes

  • My chicken cooking method: In a medium saucepan over high heat, sear the chicken in 2 tbsp oil for one minute on each side. Add enough chicken broth to cover the chicken and bring to a boil. Cover with a lid, reduce the heat to medium-low, and simmer for about 15 minutes, or until the chicken is cooked through. Allow to chill, then dice into ½ inch cubes.
  • You could also substitute half of the Greek Yogurt with 1 mashed avocado or dairy free yogurt, if you wanted to make it dairy free. (avocado is also just delicious!)
  • Optional add ins: raisins, grapes, cucumber, cherry tomatoes, or cream cheese
  • If you can’t find tortillas large enough to wrap around your traditional tortilla, you can cut down your traditional tortillas into smaller circles. I do this by tracing a bowl. 
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