Cranberry Walnut Chicken Salad Wraps

Creamy chicken salad with Greek yogurt, dried cranberries, walnuts, and celery rolled into tortillas for an easy chilled lunch.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 3 cups cooked chicken
• 0.75 cup plain greek yogurt
• 0.5 cup dried cranberries
• 0.5 cup walnuts
• 2 stalks celery
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 each large flour tortillas

Cooking instructions

1. Chop the cooked chicken, celery, and walnuts into bite-size pieces. (about 5 min)
2. In a medium bowl, stir together the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper. (about 2 min)
3. Add the chicken, cranberries, walnuts, and celery; fold until evenly coated. (about 3 min)
4. Cover and refrigerate the chicken salad for at least 30 minutes and up to 24 hours. (about 30 min) — Refrigerate at 40°F (4°C) or below
5. Spoon the chilled chicken salad down the center of each tortilla, fold in the sides, and roll tightly just before serving. (about 5 min)